Chorizo and Sweet Corn Soup with Queso Chihuahua

barbara lentz


Spicy creamy and delish.


☆☆☆☆☆ 0 votes

4 to 6
5 Min
15 Min
Stove Top


  • 2
    chorizo's without the casings
  • 1 medium
    onion diced
  • 4 clove
    garlic minced
  • 2
    jalapenos seeded and diced
  • 3 c
    frozen sweet corn
  • 3 c
    chicken broth
  • 1 c
    heavy cream
  • 1 Tbsp
    each chili powder and cumin
  • 1 1/2 c
    shredded queso chihuahua cheese
  • ·
    salt and pepper to taste
  • ·
    fresh cilantro for garnish

How to Make Chorizo and Sweet Corn Soup with Queso Chihuahua


  1. In a large pot cook the choizo until done remove with a slotted spoon to a dish with a paper towel and let drain. Leave some of the grease in the pot.
  2. Add the onion, garlic, and jalapeno. Cook 3 or 4 minutes. Add the corn and cook another minute. Add the chicken broth. Add the cream, chili powder and cumin. Bring to a boil and reduce to a simmer. Simmer 10 minutes. Add the cheese and chorizo and cook until cheese is melted. Season with salt and pepper.
  3. Serve garnished with cilantro

Printable Recipe Card

About Chorizo and Sweet Corn Soup with Queso Chihuahua

Course/Dish: Cream Soups
Main Ingredient: Pork
Regional Style: Mexican

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