Chorizo and Corn soup

Chorizo And Corn Soup

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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
  • 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
  • 1-2
    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

How to Make Chorizo and Corn soup


  1. 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
  2. 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.
  3. Once soup reaches a boil, reduce heat and simmer 15 minutes. Serve with Juanitas corn chips and real sour cream.

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About Chorizo and Corn soup

Course/Dish: Chowders Other Soups
Other Tag: Healthy

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