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mexican chorizo and corn soup

4.9

(12)

www.tasteofhome.com
Your Recipes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 6.5

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.