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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This wonderful soup started in my head with nothing but knowing I wanted to create a creamy chorizo soup. This was gobbled up with every person going back for more and telling me they'd order this twice which, around here, is a huge compliment! Read more ! :) Ingredients:
1lb ground mexican chorizo |
1 large onion, diced |
1-2 jalapenos, sliced(to taste) |
12oz fresh mushrooms, sliced |
2 cloves garlic |
2t butter or olive oil |
2 cups cooked black beans(or 2 cans, don't drain) |
2 cups corn(fresh or frozen is fine. you can add it still frozen |
2 small or 1 large cans rotel or similar style tomatoes, undrained |
6 cups stock(pork, chicken, veggie, beef, or any combo. i used pork and chicken because that's what i had |
6oz cream cheese, melted(don't scorch it, but you can slowly let this melt in the microwave on low while preparing other parts of the soup. it will go in toward the end, anyway) |
6oz pepperjack cheese, shredded |
1-2 cups heavy cream or half and half(depending on how rich and thick you want your finished soup. i used about 1 cup cream and 1/2 cup half and half) |
1/2 cup fresh cilantro, chopped |
Directions:
1. In large, heavy stock pot or dutch oven, brown meat lightly with onions and jalapenos.
2. Add butter or oil, garlic and mushrooms and saute for about 5 minutes.
3. Add beans, tomatoes, corn and stock.
4. Let simmer on medium-medium/high about 20 minutes, stirring occasionally. See Photo
5. Add cream cheese and pepperjack and continue to simmer, stirring frequently, until cheese is melted through.
6. Turn off heat and add cream and cilantro and stir to combine.
7. Serve immediately.
8. Great with cornbread! :)
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