- 12 oz chorizo sausage, casings removed and diced (or use ground sausage if you can find it)
- 1 medium onion, diced
- 2 large carrots, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- Pinch of red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ¼ cup dry white wine (optional)
- 6 cups low-sodium chicken stock
- 1 bay leaf
- 1 (14.5-oz) can diced tomatoes
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 cup frozen corn
- ½ cup whole milk or half-and-half (optional)
- Mexican crema (or sour cream/yogurt thinned with a little milk)
- Chopped parsley or cilantro
- Lime wedges
- Crumbled queso fresco cheese (or feta)
- In a large pot or Dutch oven, cook the chorizo over medium-high heat, breaking it up with a wooden spoon, until it is rendered and crispy. Using a slotted spoon, remove the chorizo from the pot and place on a plate lined with paper towels. Set aside.
- Reduce the heat to medium. To the drippings in the pan, add the onion, carrot, and bell peppers. Season with a pinch of salt and pepper. Cook until the veggies are soft, about 8 minutes. Add in the garlic, red pepper flakes, and spices and cook for a couple more minutes.
- Raise the heat to high and add the white wine. Scrape up any browned bits of chorizo/spices from the bottom of the pot (If omitting the wine, just add the stock at this point).
- Add in the stock, bay leaf, and canned tomatoes. Bring to a simmer and then reduce the heat to medium-low and cook for 25-30 minutes.
- Add the beans, corn, and milk/half-and-half and simmer for another 5 minutes. Return the crispy chorizo to the pot and season the soup, to taste, with additional salt and pepper.
- To serve, ladle the soup into bowls and top with desired garnishes. My favorite combination is a drizzle of crema, fresh herbs, crumbled cheese, and a spritz of fresh lime juice.