Chorizo and Corn soup
By
Kathryn Mason
@Kathryn_Mason
1
Ingredients
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2 Tbspsun dried tomatoes (place in microwave bowl and melt oil)
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1 Tbspolive oil (drain from sun dried tomatoes)
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1 cyellow onion, coarsely chopped
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1green bell pepper, coarsely chopped
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1 tspgarlic, minced
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2 ccorn, fresh or frozen
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1 can(s)tomato puree, 10 oz.
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2 cwater
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1-2roma tomatoes, diced
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1 pkg(2-links) soy-rizo (or real chorizo)
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1 tspcumin
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1/2 Tbsplime or lemon juice
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1/4 ccilantro, fresh (cut in with scissors)
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1 tspserrano chiles, minced (use less if jalapeno)
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1 tspchili powder
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·salt and pepper to taste
How to Make Chorizo and Corn soup
- 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.