Iroquois White Corn Project

Chicken, Chorizo and Corn Soup



  • 2 cups Iroquois White Hulled Corn, cooked
  • 1 pound chicken tenders
  • ¾ pound chorizo sausage
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, smashed
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 6 small red potatoes, diced
  • 1 can (15-oz) fire roasted chopped tomatoes
  • 1 (15-oz) can dark red kidney beans, drained
  • 2 teaspoons hot sauce
  • 1 quart chicken stock
  • Salt and pepper to taste


  1. Preheat medium soup pot over medium-high heat.
  2. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo.
  3. Add olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. 
  4. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.

Yield: 4 servings

Suggested garnishes: chopped scallions, chopped cilantro, fresh thyme leaves, shredded pepper jack or smoked Cheddar, blue corn tortilla chips


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