chorizo and sweet corn soup with queso chihuahua

Name: Chorizo and Sweet Corn Soup with Queso Chihuahua
Prep time: 5 min
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 - chorizo's without the casings; 1 medium onion diced; 4 clove(s) garlic minced; 2 - jalapenos seeded and diced; 3 cup(s) frozen sweet corn; 3 cup(s) chicken broth; 1 cup(s) heavy cream; 1 tablespoon(s) each chili powder and cumin; 1 1/2 cup(s) shredded queso chihuahua cheese; - salt and pepper to taste; - fresh cilantro for garnish

7 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Apr 19, 2016

Spicy creamy and delish.

Rate

prep time 5 Min

cook time 15 Min

method Stove Top

yield 4 to 6

Ingredients

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

How To Make chorizo and sweet corn soup with queso chihuahua

Step 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.

Step 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.
Step 3

Serve garnished with cilantro
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