Best 3 Mexican Chorizo And Corn Soup Recipes
Indulge in the vibrant flavors of Mexican cuisine with our delightful Mexican Chorizo and Corn Soup recipe. This hearty soup is a harmonious blend of zesty chorizo, sweet corn, and aromatic spices, simmered in a rich and flavorful broth. As you savor each spoonful, you'll be transported to the vibrant streets of Mexico, where bold flavors and culinary traditions thrive.
Our recipe collection also features a variety of other tantalizing dishes that showcase the diverse flavors of Mexican cuisine. From the classic guacamole and salsa to the sizzling fajitas and enchiladas, each recipe is a culinary journey that will leave your taste buds dancing.
Whether you're hosting a fiesta or simply craving a taste of Mexico, our comprehensive guide has everything you need to create an unforgettable Mexican feast. So gather your ingredients, put on your apron, and let's embark on a culinary adventure that will ignite your senses and leave you craving more.
MEXICAN CHORIZO AND CORN SOUP
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
Time 50m
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, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
MEXICAN CHORIZO AND SWEET POTATO SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
- Photograph by Christopher Testani
Nutrition Facts : Calories 582, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 840 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Protein 36 grams
MEXICAN CHORIZO AND CORN SOUP
This was an easy recipe and tasty. I would add a lot more cilantro and hot peppers next time, but that's my preference. I also left the skin on my potatoes. Recipe courtesy of Taste of Home and Laura Davis/Chincoteague Island, Virginia.
Provided by AmyZoe
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4 to 6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
- In drippings, saute onion and red and poblano peppers over medium heat until tender, 8 to 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 and bring to a boil. Reduce heat and simmer uncovered, until potatoes are tender, 10 to 15 minutes.
- Stir in sour ream and chorizo, heat through. If desired, serve with cheese and cilantro.
Nutrition Facts : Calories 334.3, Fat 17.1, SaturatedFat 6.7, Cholesterol 36, Sodium 608.8, Carbohydrate 32, Fiber 3.7, Sugar 2.3, Protein 16
Tips:
- Choose High-Quality Chorizo: Select a flavorful and spicy chorizo for an authentic taste. Look for Mexican chorizo or Spanish chorizo made with pork and seasoned with paprika, garlic, and chili peppers.
- Use Fresh Corn: Fresh corn on the cob is preferable, but frozen or canned corn can be used as well. If using frozen corn, thaw it completely before adding it to the soup.
- Sauté the Vegetables: Sautéing the vegetables, such as onions, garlic, and bell peppers, enhances their flavor and adds depth to the soup.
- Simmer the Soup: Simmering the soup allows the flavors to meld and develop. Bring the soup to a boil, then reduce the heat and simmer for at least 15 minutes.
- Season to Taste: Adjust the seasoning of the soup to your preference. Add more chili powder or cumin for a spicier flavor, or salt and pepper to taste.
- Serve with Toppings: Serve the soup with a variety of toppings, such as sour cream, chopped cilantro, avocado, and tortilla chips, to enhance the flavors and textures.
Conclusion:
This Mexican chorizo and corn soup is a hearty, flavorful, and versatile dish that can be enjoyed for lunch or dinner. With its combination of savory chorizo, sweet corn, and a blend of spices, this soup is sure to warm you up on a cold day. Experiment with different types of chorizo and toppings to create a soup that suits your taste preferences. Whether you serve it as a main course or as a side dish, this soup is a delicious and satisfying meal that showcases the vibrant flavors of Mexican cuisine.
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