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Mexican Corn and Chorizo Soup

Inject some colour and flavour into your weeknights with this tasty Mexican soup.

Mexican Corn and Chorizo Soup

Serves 4

2 punnets grape tomatoes

2 corn cobs, husks and silks

removed, cut into thirds

2 chorizo sausages, thinly sliced

1 red onion, cut into thin wedges

¼ cup olive oil

2 tsp smoked paprika

2 tsp ground cumin

4 cups chicken stock

2 corn tortillas, cut into 

2cm thick strips

1 avocado, halved, stone

removed, peeled and 

finely chopped

100g feta, crumbled

½ cup coriander, coarsely


1 lime, cut into wedges


Preheat oven to 200°C. Slice half the tomatoes in half. Place tomatoes, corn, chorizo and onion in a roasting pan.

Drizzle with 1 tablespoon of oil and sprinkle with paprika and cumin. Toss to coat. Season. Roast, turning occasionally, for 30 minutes
or until golden.

Remove corn cobs. Run a sharp knife down the length
of each cob to remove kernels.

Transfer onion mixture, corn kernels and chicken stock to a large saucepan. Bring to
a simmer over medium heat.

Heat remaining oil in a frying pan over medium heat. Cook tortillas, turning occasionally, for 2-3 minutes
or until golden and crisp. Drain on a paper towel.

Ladle soup among bowls. Top with avocado, feta and coriander. Serve with tortilla strips and lime wedges.

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