Queso Chorizo Soup


El Popular Queso Chorizo Soup Recipe

Recipe by Chester March
Ivy Tech- East Chicago Campus
2012 Chorizo Contest

  • Prep Time: 15-30 minutes
  • Start to Finish: 1.5 hours
  • 6 – 8oz Servings
  • 4 tbsp. unsalted butter
  • ¼ cup onions, chopped
  • ¼ cup celery, chopped
  • ¼ cup mushrooms, chopped
  • ¼ cup carrots, chopped
  • 1 clove garlic
  • 1 tsp. dry mustard
  • Pinch of cayenne pepper
  • 1 quart low-sodium chicken broth, divided
  • ½ package El Popular Chorizo (Original)
  • 2 cups, milk scalded
  • 4 oz. sharp cheddar cheese, shredded
  • Salt, to taste
  • White pepper, to taste
  • ½ Mexican Dark Beer or Senorial Flavored Sangria Carbonated Beverage
  • Unsalted pretzel sticks or bread sticks for garnish
  1. In a heavy sauce pan over medium heat sweat the vegetables in butter, do not brown.
  2. Add dry mustard and cayenne pepper.
  3. Add 2 cups of broth. Cook until vegetable are tender. Puree the ingredients add the remaining 2 cups.
  4. Cook the chorizo in a skillet, drain and add to the vegetable mixture.
  5. Scald the milk in a small pot.
  6. Add cheese to melt. Then add to soup
  7. Season with salt and white pepper to taste.
  8. Add beer or sangria and heavy cream.
  9. Ladle into bowls add top with garnishes of your choice.