SPICY CHORIZO VEGETABLE SOUP

Ingredients

• 1 lb (0.5 kg) chorizo sausages, casings removed
• 1 tbsp canola oil
• 1 cup chopped onion
• 1/4 cup finely chopped seeded jalapeno peppers
• 2 tsp ground coriander
• 2 tsp ground cumin
• 4 cups chicken broth
• 2 1/2 cups sliced quartered zucchini (1/4 inch)
• 2 cups frozen kernel corn
• 2 cups frozen shelled edamame
• Sour cream
• Chopped fresh cilantro

Directions

1. Place sausages in a Dutch oven over medium heat. Cook, stirring to break up sausages, until browned, about 6 minutes. Transfer sausages to a paper towel-lined plate; set aside. Drain off excess fat from pan.
2. Heat oil in same pan over medium heat. Add onion, jalapeno peppers, coriander and cumin; sauté for 4 minutes. Return sausages to pan. Add broth, zucchini, corn and edamame; stir to combine. Bring to a boil.
3. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes. Serve topped with sour cream and cilantro.