Spicy Corn and Tomato Soup |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This Mexican flavored soup is a great on pot dish. You may want to add more heat with extra hot sauce or a chopped fresh chili. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, chopped |
2 cloves garlic, pressed |
1 stalk celery, chopped |
1 grated orange, juice and zest of |
1/2-1 teaspoon tabasco sauce or 1/2-1 teaspoon other hot pepper sauce, to taste |
2 lbs ripe plum tomatoes, chopped |
8 ounces chorizo sausage, sliced |
1 (13 ounce) can creamed corn |
4 ounces corn chips |
2 ounces sharp cheddar cheese |
Directions:
1. Heat oil in sauce pan.
2. Add onion and cook, stirring until soft.
3. Stir in garlic and celery and cook, stirring, until celery is soft.
4. Add orange zest and juice, Tabasco and tomatoes and simmer covered 20 minutes While soup is simmering, cook sausage in ungreased frying pan until lightly browned.
5. Drain Blend or process tomato mixture until finely chopped.
6. Stir in corn, return to pan and heat through Just before serving, spread corn chips in broiler pan.
7. Sprinkle with cheese and place under broiler just until cheese melts Stir chorizo into soup and serve with corn chips.
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