Ingredients40 m servings 443 cals
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Per Serving: 443 calories; 19.5 g fat; 25.1 g carbohydrates; 42.2 g protein; 185 mg cholesterol; 2006 mg sodium. Full nutrition
ReviewsRead all reviews 7
Excellent recipe! I stuck to the recipe but doubled it. I was hoping that it wouldn't be to spicy for the family, they said it had a kick, but they loved it! I usually add Sriracha to whatever I...
I thought it was great as did my guests! I added a pound of mussels and doubled the chorizo with 42 oz of chicken stick! I will make it again!
This recipe is pretty good. I used Johnsonville chorizo and sliced it up and it was wonderful. (Target didn't have original chorizo.) Very flavourful, just enough spice, but... the cod is a litt...
I will definitely make this dish again. It was really good w/ just enough spice to satisfy me but not too spicy for my husband.
This was very tasty! The only major changes I made were to use fresh tomatoes and fresh corn, because I had those on hand and wanted to use them up. Nice amount of heat, and I think you could ea...
I wasn't able to find chorizo at the store so I tried to season the ground pork with homemade adobo spices. Didn't have quite the flavor I wanted until the next day. Really really nice flavors.