This soup is SOOOOO good. I have made it both with sour cream and heavy cream. It’s the last thing to add, or omit.  Beautiful either way!

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Rating: 5
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  • Course Hearty Meat and Vegetable Soup
  • Cuisine Southwestern
  • Keyword Hearty, Vegetarian
Servings Prep Time Cook Time
8 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
8 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Chorizo has a fair amount of paprika in it, which is what gives this soup that red-golden color. If you are using mild (or hot) Italian sausage, add 1/2 tbspn of mild Hungarian paprika after you have browned the meat and added the onions. This will yield the same results.
Degree of Difficulty
  • 1/2 lb chorizo or Italian bulk sausage
  • 1 tbspn olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 can (11 oz) corn
  • 1 bay leaf
  • 2 tsp thyme
  • 5 cups chicken stock
  • 3/4 cup heavy cream or sour cream (optional)
Servings: people
  1. Gather all ingredients before you start the recipe
  2. Heat oil in a medium sized sauce pan over medium heat
  3. If not using bulk chorizo or Italian sausage, remove casings and add to hot oil in sauce pan
  4. Allow to brown on one side (do not stir for a few minutes) then break up and allow to brown again about 3-4 minutes per side
  5. Add chopped onions and cook until the onions are soft, about 5 minutes
  6. Chop red, green pepper and celery and add to meat mixture and stir to combine, cook for another 5- 10 minutes
  7. Add thyme, bay leaf, canned corn and chicken stock to cover by a couple of inches
  8. Bring to a boil then turn heat down and simmer for 30 minutes
  9. Remove from heat and ladle into bowls; add either a generous table spoonful of sour cream or heavy cream
Recipe Notes

Omit the chorizo sausage and substitute vegetable for chicken stock and you will get the same results!

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