Ingredients
- 1lb ground Mexican chorizo shopping list
- 1 large onion, diced shopping list
- 1-2 jalapenos, sliced(to taste) shopping list
- 12oz fresh mushrooms, sliced shopping list
- 2 cloves garlic shopping list
- 2T butter or olive oil shopping list
- 2 cups cooked black beans(or 2 cans, don't drain) shopping list
- 2 cups corn(fresh or frozen is fine. You can add it still frozen :) shopping list
- 2 small or 1 large cans rotel or similar style tomatoes, undrained shopping list
- 6 cups stock(pork, chicken, veggie, beef, or any combo. I used pork and chicken because that's what I had :) shopping list
- 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) shopping list
- 6oz pepperjack cheese, shredded shopping list
- 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) shopping list
- 1/2 cup fresh cilantro, chopped shopping list
How to make it
- In large, heavy stock pot or dutch oven, brown meat lightly with onions and jalapenos.
- Add butter or oil, garlic and mushrooms and saute for about 5 minutes.
- Add beans, tomatoes, corn and stock.
- Let simmer on medium-medium/high about 20 minutes, stirring occasionally. See Photo
- Add cream cheese and pepperjack and continue to simmer, stirring frequently, until cheese is melted through.
- Turn off heat and add cream and cilantro and stir to combine.
- Serve immediately.
- Great with cornbread! :)
The Rating
Reviewed by 3 people-
Okay this is definitely my next one to try!!!
mommyluvs2cook
in Santa Fe loved it
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I'l make this soon post full review (promise :) Sounds sooooo good! THX
mrcooksalot
in Denver loved it
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I told you...... Way to go on the "Chowda" Might want to sell the recipe... Great for seconds fo-sho! Five stars from me :)
mrcooksalot
in Denver loved it
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