Chorizo is a spicy Italian sausage — for this soup we use fresh uncooked chorizo, as opposed to the cured deli version. This spicy soup combines chorizo with zucchini, corn and shelled edamame.

Yield: Serves 6.



  • 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


  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.
Nutritional analysis per serving:

461 calories, 29.6 g fat, 24.7 g protein, 24.7 g carbohydrate, 4.8 g fibre, 2045 mg sodium

*Ingredient not included in nutritional analysis.