Mexican Corn and Chorizo Soup


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

This authentic Mexican soup recipe combines robust flavours of chorizo sausages, smoked paprika, and vibrant corn, simmered together to create a comforting and soul-warming dish perfect for any occasion.

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 chopped

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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