Spicy Tomato & Corn Soup
Queso fresco is a fresh Mexican cheese with a texture similar to farmer's cheese. You can substitute with shredded Monterey Jack cheese.
- Makes 8 cups
- Preparation Time10 min
- Cooking Time25 min
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 bag (16 oz.) frozen whole kernel corn, thawed
- 4 ounces chorizo sausage, finely chopped
- 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
- 2 1/2 cups water
- 2 Tbsp. lime juice
- 2 Knorr® Chipotle MiniCubes*
- 2 cups crumbled plain tortilla chips
- 1 cup queso fresco cheese (about 4 oz.)
- 0 chopped fresh cilantro
- Heat olive oil in a large stockpot over medium heat and cook onion until tender, about 15 minutes, stirring occasionally. Stir in corn and chorizo cook, 5 minutes, stirring occasionally. Stir in Pasta Sauce and water and bring just to a boil over medium-high heat. Remove from heat, then stir in lime juice and MiniCubes. Garnish with tortilla chips, cheese and cilantro.
- *For a less spicy soup use 1 MiniCube.
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