Creamy Corn & Chorizo Soup

Ingredients:

(Serves 4-6)

  • 1 lb. chorizo
  • 2 tbsp. olive oil
  • 8 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans Libby’s® Whole Kernel Sweet Corn
  • 1 medium onion, sliced
  • 3 garlic cloves, sliced
  • 1 red pepper, diced
  • 2 tbsp. thyme
  • 4 cups chicken broth
  • 1 can chopped tomatoes with green chili pepper
  • 2 tbsp. cilantro, chopped
  • ¼ cup heavy cream

Directions:

  • Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.
  • Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
  • Add the chicken broth and tomatoes with chili pepper and bring to a boil. Reduce the heat to low and simmer for 25 minutes.
  • Add heavy cream and cook for an additional 10 minutes. Sprinkle the soup with the chopped cilantro, if desired.

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