This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, 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.

Nutrition Facts

443 calories; protein 42.2g 84% DV; carbohydrates 25.1g 8% DV; fat 19.5g 30% DV; cholesterol 184.5mg 62% DV; sodium 2006.1mg 80% DV. Full Nutrition

Reviews (13)

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Most helpful positive review

Rating: 5 stars
03/20/2017
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 eat not this time. I loved it! Read More
(1)
18 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/20/2017
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 eat not this time. I loved it! Read More
(1)
Rating: 5 stars
06/23/2018
I followed the recipe exactly with 2 exceptions I diced a canned chipotle chile instead of using the ground chile and I omitted the cod as suggested by previous reviewers. The soup was hearty and had quite a kick just the way I like it! A party in my mouth! I ll definitely be making this delicious recipe again! Read More
Rating: 5 stars
02/28/2019
I love this soup. This is a good recipe. I made two different batches. I doubled the shrimp since I did not have fish. I am a pescatarian so I left out the chorizo. I made a second batch for my boyfriend with chorizo. He is from El Salvador. He ate his soup with rice corn tortillas and Salvadoran cheese. I will make this again. Read More
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Rating: 5 stars
03/24/2019
Great flavor! Great recipe! Next time I'll add some carrots potatoes and zucchini. Read More
Rating: 5 stars
09/13/2017
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 easily modify the amount by how hot the salsa verde you use is. Read More
Rating: 4 stars
04/25/2017
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. Read More
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Rating: 4 stars
02/06/2018
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 little too fishy tasting for me. Also it doesn't say where to add the salsa Verde so I just assumed to add it in step 2. I would make this again but maybe without the cod. Read More
Rating: 5 stars
02/11/2018
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! Read More
Rating: 5 stars
01/01/2020
Fantastic recipe my family enjoyed it I didn t use fish added calamari mussels and clams added a bit of Tabasco wonderful! Thank you for sharing!! Read More