Ingredients40 m servings 443
- 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, 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.
Per Serving: 443 calories; 19.5 25.1 42.2 185 2006 Full nutrition
ReviewsRead all reviews 11
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...
Great flavor! Great recipe! Next time, I'll add some carrots, potatoes, and zucchini.
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 ...
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 ...
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.