Mexican Chorizo and Corn Soup Recipe
Recipe By Taste Of Home
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.
4.3
15 Rating -
Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Chorizo and Corn Soup Recipe
- 0.07 pound Bulk fresh chorizo or spicy pork sausage
- 1/10 Large onion, chopped
- 1/10 Medium sweet red pepper, chopped
- 1/10 Poblano pepper, seeded and chopped
- 0.30 Garlic cloves, minced
- 0.03 cup All purpose flour
- 1/10 teaspoon Ground Cumin
- 1/20 teaspoon Salt
- 1/20 teaspoon Pepper
- 1/5 Cartons reduced sodium chicken broth
- 0.15 pound Potatoes , peeled and cut into 1/2 inch cubes
- 0.30 cup Frozen Corn
- 1/20 cup Sour cream
- As required Optional: queso fresco and chopped fresh cilantro
Nutrition
value
value
134
calories per serving
5 g Fat4 g Protein18 g Carbs6 g FiberOther
Current Totals
- Fat5g
- Protein4g
- Carbs18g
- Fiber6g
MacroNutrients
- Carbs18g
- Protein4g
- Fiber6g
Fats
- Fat5g
Vitamins & Minerals
- Calcium65mg
- Iron2mg
- Vitamin A108mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B946mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium46mg
- Manganese< 1mg
- Phosphorus39mg
- Selenium1mcg
- Zinc1mg
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
Recipe By Taste Of Home