This chorizo soup is packed with spicy sausage, colorful veggies and tender potatoes. It's a comforting way to banish the chill of a cold day.
Instructions
1
Cook the chorizo
2
In a Dutch oven, cook and crumble the chorizo over medium heat until it's cooked through, four to six minutes. Using a slotted spoon, transfer the chorizo to paper towels, reserving 2 tablespoons of drippings in the pan.
3
Add the veggies and saute
4
In the drippings, saute the onion and the red and poblano peppers over medium heat until they're tender, 8 to 10 minutes. Add the garlic, and cook and stir for one minute.
5
Stir in the flour, broth and remaining vegetables
6
Stir in the flour and seasonings until they're blended in, then cook and stir for three minutes. Gradually stir in the broth. Add the potatoes and corn, and bring to a boil.
7
Simmer the soup and serve
8
Reduce the heat and simmer, uncovered, until the potatoes are tender, 10 to 15 minutes. Stir in the sour cream and chorizo and heat through. If desired, serve with cheese and cilantro.
