Mexican-Vegetable Soup Recipe

Name: Mexican-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch kale (about 1 lb.); 2 or 3 potatoes (about 1 lb.); 4 c. chicken broth; 3 c. water; 1/2 lb. chorizo; 1 onion, chopped; 1 bell pepper, chopped; 1 carrot, shredded; 2 cloves garlic, minced; 4 Tbsp. cilantro, chopped; 1 (16 oz.) can peeled tomatoes, chopped; 1 (10 oz.) box or bag frozen sweet corn, thawed; salt to taste; pepper to taste

Servings: persons

1 bunch kale (about 1 lb.)
2 or 3 potatoes (about 1 lb.)
4 c. chicken broth
3 c. water
1/2 lb. chorizo
1 onion, chopped
1 bell pepper, chopped
1 carrot, shredded
2 cloves garlic, minced
4 Tbsp. cilantro, chopped
1 (16 oz.) can peeled tomatoes, chopped
1 (10 oz.) box or bag frozen sweet corn, thawed
salt to taste
pepper to taste

1
Wash kale and strip leaves from stalk (do not use heavy stalk).
2
Peel and chop potatoes.
3
Add with kale to a pot, along with broth and water.
4
Bring to a boil; reduce heat, cover and simmer.
5
While simmering, chop chorizo and brown in its own fat. If chorizo is soft, remove it from its casing.
6
When chorizo is cooked, remove from skillet with a slotted spoon and add to soup pot.
7
Add onion, pepper, carrot, garlic, cilantro and tomatoes to soup.
8
Simmer until vegetables are tender and tomatoes have blended.
9
Stir in corn; season with salt and pepper to taste.

506

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 bunch kale (about 1 lb.), 2 or 3 potatoes (about 1 lb.), 4 c. chicken broth, 3 c. water, and more.

Yes, Mexican-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican-Vegetable Soup

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