Chorizo and Corn soup
By
Kathryn Mason
@Kathryn_Mason
1
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.
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
How to Make Chorizo and Corn soup
- 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 Chorizo and Corn soup
Course/Dish: Chowders, Other Soups
Other Tag: Healthy
