Ingredients Jump to Instructions ↓

  1. 1lb chrizo cooked and drained

  2. 1 stick of butter

  3. 5 cans corn drained (not creamed) can use frozen

  4. 3 cups chicken broth

  5. 2 cups heavy cream

  6. 1 jar salsa verde ( your choice of brand and heat level)

  7. 2 cups shredded mexican blend cheese

Instructions Jump to Ingredients ↑

  1. cook chrizo in saute pan, drain. Melt butter in a 5 quart pan, when melted add drained corn and saute untill a golden brown. Place broth and 2 cups of corn into a food processor or blender and whirl until smooth. add this mixture back to the pot. Stir in cream and salsa verde until well blended and bring to a boil over medium heat stirring constantly. When it starts to boil add chrizo, while stirring, cook a couple minutes longer. Remove from heat and blend in shredded cheese. Yield: serves 10 Notes: We usually have corn bread with this soup. It is also good the second time around.


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