CHORIZO SOUP RECIPE 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.

RED LENTIL & CHORIZO SOUP RECIPE | BBC GOOD FOOD

Red lentil & chorizo soup recipe | BBC Good Food image

Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

Provided by Barney Desmazery

Categories Lunch, Main course

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 tbsp olive oil , plus extra for drizzling
200g cooking chorizo , peeled and diced
1 large onion , chopped
2 carrots , chopped
pinch of cumin seeds
3 garlic cloves , chopped
1 tsp smoked paprika , plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250g red lentil
2 x 400g cans chopped tomato
850ml chicken stock
plain yogurt , to serve

Steps:

Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

Nutrition Facts : Calories 260 calories, FatContent 13 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 7 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.1 milligram of sodium

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