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 Mexican Corn and Chorizo Soup perfect for any occasion.
Mexican Corn and Chorizo Soup
Serves 4
Ingredients:
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
Method:
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.
