Mexican Chorizo and Corn Soup

READY IN: 50mins

INGREDIENTS

  • 3⁄4 lb bulk fresh chorizo sausage or 3/4lbspicy pork sausage
  • 1largeonion, chopped
  • 1mediumsweet red pepper, chopped
  • 1poblano pepper, seeded and chopped
  • 3garlic cloves, chopped
  • 1⁄3 cupall-purpose flour
  • 1teaspoonground cumin
  • 1⁄2 teaspoonsalt
  • 1⁄2 teaspoonpepper
  • 64ouncesreduced-sodium chicken broth
  • 1 1⁄2 lbspotatoes, peeled and cut into 1/2 inch cubes(about 4 medium)
  • 3cupsfrozen corn (about 16 oz)
  • 1⁄2 cupsour cream
  • queso fresco (optional)
  • fresh cilantro (optional)

    • NUTRITION INFO

    Serving Size: 1 (379) g

    Servings Per Recipe:10

    Calories: 334.3

    Calories from Fat 154 g 46 %

    Total Fat 17.1 g 26 %

    Saturated Fat 6.7 g 33 %

    Cholesterol 36 mg 11 %

    Sodium 608.8 mg 25 %

    Total Carbohydrate32 g 10 %

    Dietary Fiber 3.7 g 14 %

    Sugars 2.3 g 9 %

    Protein 16 g 31 %

    DIRECTIONS

  • 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.

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