MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT
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
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.
CHORIZO QUESO DIP | READY SET EAT
Queso recipe made special by adding flavorful chorizo to Ro*Tel zesty tomatoes and Velveeta dip. Velveeta® is a registered trademark of Kraft Foods, Inc. Ro*Tel® is a registered trademark of ConAgra Foods RDM, Inc.
Provided by ReadySetEat
Total Time 20 minutes
Prep Time 20 minutes
Yield 28
Number Of Ingredients 5
Steps:
- Heat large nonstick skillet over medium-hight heat; add chorizo. Cook 5 minutes or until finely crumbled and browned, stirring occasionally. Drain; return to skillet.
- Add Velveeta and undrained tomatoes to skillet; stir to combine. Cook over medium heat 5 to 7 minutes or until Velveeta melts, stirring occasionally. Stir in green onion.
- Serve with chips, if desired.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 63
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MEXICAN CHORIZO AND CORN SOUP RECIPE: HOW TO MAKE IT
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
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From tasteofhome.com
Reviews 4.9
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Cuisine North America, Mexican
Calories 269 calories per serving
- 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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CHORIZO QUESO DIP | READY SET EAT
Queso recipe made special by adding flavorful chorizo to Ro*Tel zesty tomatoes and Velveeta dip.
Velveeta® is a registered trademark of Kraft Foods, Inc.
Ro*Tel® is a registered trademark of ConAgra Foods RDM, Inc.
From readyseteat.com
Reviews 5
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Calories 63 per serving
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Reviews 5
Total Time 20 minutes
Cuisine Mexican
Calories 63 per serving
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