CHORIZO QUESO RECIPES

Name: Mexican Chorizo and Corn Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings (3-1/2 quarts).
Cuisine: North America, Mexican
Ingredients: 3/4 pound bulk fresh chorizo or spicy pork sausage; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 poblano pepper, seeded and chopped; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cartons (32 ounces each) reduced-sodium chicken broth; 1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes; 3 cups frozen corn (about 16 ounces); 1/2 cup sour cream; Optional: Queso fresco and chopped fresh cilantro

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

Mexican Chorizo and Corn Soup Recipe: How to Make It image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 1063mg sodium, CarbohydrateContent 25g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT

Mexican Chorizo and Corn Soup Recipe: How to Make It image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

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