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.
Ingredients For Mexican Chorizo and Corn Soup Recipe
0.75 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
0.33333333333333326 cup All purpose flour
1 teaspoon Ground Cumin
0.5 teaspoon Salt
0.5 teaspoon Pepper
2 Cartons reduced sodium chicken broth
1.5 pound Potatoes , peeled and cut into 1/2 inch cubes
3 cup Frozen Corn
0.5 cup Sour cream
Optional: queso fresco and chopped fresh cilantro
Nutrition value
134
calories per serving
5 g Fat4 g Protein18 g Carbs6 g FiberOther
Current Totals
5 g Fat
4 g Protein
18 g Carbs
6 g Fiber
MacroNutrients
Carbs
18 g
Protein
4 g
Fiber
6 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
65 mg
Iron
2 mg
Vitamin A
108 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
46 mg
Manganese
1 mg
Phosphorus
39 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
