MEXICAN CHORIZO AND CORN SOUP

Mexican Chorizo and Corn Soup is a warm, hearty dish that brings together the smoky, spicy flavors of chorizo with the sweetness of fresh corn. This soup is a perfect blend of bold spices and comforting textures, making it an ideal meal for chilly evenings or when you’re craving something satisfying and full of flavor. The chorizo infuses the broth with rich, savory notes, while the corn adds a natural sweetness and a pop of color. Finished with a sprinkle of fresh cilantro and a squeeze of lime, this soup is not only delicious but also easy to prepare, making it a go-to recipe for a quick and flavorful dinner.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound Mexican chorizo, casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder (optional for extra heat)
• 4 cups chicken broth
• 2 cups fresh or frozen corn kernels
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (15 oz) black beans, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Tortilla chips or strips (optional, for serving)

Instructions:

1. Cook the chorizo: In a large pot, heat the olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sauté the vegetables: In the same pot, add the chopped onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the spices: Stir in the ground cumin, smoked paprika, and chili powder (if using). Cook for 1-2 minutes to toast the spices and enhance their flavor.
4. Add the broth and vegetables: Pour in the chicken broth, corn kernels, diced tomatoes (with juice), and black beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
5. Return the chorizo: Add the cooked chorizo back to the pot and stir to combine. Simmer for an additional 5 minutes to heat everything through. Taste and adjust seasoning with salt and pepper if needed.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup. Add tortilla chips or strips for a crunchy topping if desired.

Mexican Chorizo and Corn Soup is a flavorful, satisfying dish that brings a taste of Mexico to your table. Its combination of spicy chorizo, sweet corn, and hearty beans makes it a perfect meal for any occasion.