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Chorizo Corn Soup

Serves 4

This high-energy one-pot meal is filled with veggies!


  • 1 pound Mexican chorizo sausage, chopped
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 baking potato, peeled and diced
  • 6 ears of corn, kernels removed, or 3-4 cups frozen corn
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 large cloves garlic, chopped
  • 4-5 sprigs thyme, leaves removed and chopped
  • 1 fresh or dry bay leaf
  • 1 can fire-roasted tomatoes (28 ounces)
  • 1 quart chicken stock
  • 1 large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups)
  • 4 Portuguese rolls or English muffins, regular or whole grain
  • 3 tablespoons butter
  • Parsley or cilantro, for garnish


  1. Place a large pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the chorizo and cook, stirring every now and then, for 2-3 minutes. Add the potatoes and corn and brown them up a little bit, then add the bell pepper, onion, garlic, thyme, bay leaf, salt and pepper and cook for 5 minutes.
  2. Pour in the tomatoes and chicken stock and bring up to a bubble. Simmer for 5 minutes. Add the kale and simmer for 5 more minutes.
  3. Just before serving, split and toast the rolls or muffins. Spread them with butter, then sprinkle them with a little paprika. Garnish the soup with parsley or cilantro and lime juice and serve the toasted rolls or muffins alongside.