Chorizo And Corn Soup Recipe

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Chorizo and Corn soup

Kathryn Mason


This is a SPICY dish! It is one of my own creations from scratch, so If the Chorizo is enough heat for you do NOT add serrano or chili powder! This is great served with chips and sour cream and/or quesadillas. p.s. I get the Soy-Rizo at Trader Joes. Usually I use real meats, but in this case I really love the veggie.

★★★★★ 1 vote
40 Min
20 Min


2 Tbsp
sun dried tomatoes (place in microwave bowl and melt oil)
1 Tbsp
olive oil (drain from sun dried tomatoes)
1 c
yellow onion, coarsely chopped
green bell pepper, coarsely chopped
1 tsp
garlic, minced
2 c
corn, fresh or frozen
1 can(s)
tomato puree, 10 oz.
2 c
roma tomatoes, diced
1 pkg
(2-links) soy-rizo (or real chorizo)
1 tsp
1/2 Tbsp
lime or lemon juice
1/4 c
cilantro, fresh (cut in with scissors)
1 tsp
serrano chiles, minced (use less if jalapeno)
1 tsp
chili powder
salt and pepper to taste


1place 2 Tbs. Sun Dried Tomatoes into microwave safe bowl and heat for 40 seconds to soften oil. Drain into frying pan on med-high and sautee onion, green bell pepper, and garlic
2Add to saucepan and bring to boil with corn, tomato puree, water, roma, sun dried tomatoes and chorizo. If using vegi-rizo, cut ends and squeeze into pot. Season with cumin, lime juice, serrano, and chili and use scissors to cut in fresh cilantro.
3Once soup reaches a boil, reduce heat and simmer 15 minutes. Serve with Juanitas corn chips and real sour cream.

About this Recipe

Course/Dish: Chowders, Other Soups
Other Tag: Healthy