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Chicken, Chorizo and Corn Soup


  • 2 cups White Hulled Corn, cooked

  • 1 pound chicken tenders

  • ¾ pound chorizo sausage

  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, smashed

  • 1 red bell pepper, chopped

  • 1 medium onion, chopped

  • 6 small red potatoes, diced

  • 1 can (15-oz) fire roasted chopped tomatoes

  • 1 (15-oz) can dark red kidney beans, drained

  • 2 teaspoons hot sauce

  • 1 quart chicken stock

  • Salt and pepper to taste

Suggested garnishes: chopped scallions, chopped cilantro, fresh thyme leaves, shredded pepper jack or smoked Cheddar, blue corn tortilla chips


  1. Rehydrate Hulled Corn

  2. Preheat medium soup pot over medium-high heat.

  3. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo.

  4. Add olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. 

  5. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.

Yield: 4 servings

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