Chorizo and Corn soup

Name: Chorizo and Corn soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4-6
Ingredients: 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; 1 green bell pepper, coarsely chopped; 1 tsp garlic, minced; 2 c corn, fresh or frozen; 1 can(s) tomato puree, 10 oz.; 2 c water; 1-2 roma tomatoes, diced; 1 pkg (2-links) soy-rizo (or real chorizo); 1 tsp cumin; 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

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By Kathryn Mason
@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.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4-6

Prep:

40 Min

Cook:

20 Min

Ingredients

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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
1

green bell pepper, coarsely chopped
1 tsp

garlic, minced
2 c

corn, fresh or frozen
1 can(s)

tomato puree, 10 oz.
2 c

water
1-2

roma tomatoes, diced
1 pkg

(2-links) soy-rizo (or real chorizo)
1 tsp

cumin
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

How to Make Chorizo and Corn soup

Step-by-Step

place 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
Add 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.
Once soup reaches a boil, reduce heat and simmer 15 minutes. Serve with Juanitas corn chips and real sour cream.

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