Scorch tomatoes over charcoal grill, preferably over mesquite. Cool slightly.
Cook chorizo in large saucepan. Add chile, onion, oregano and garlic and saute until onion is transparent. Add unpeeled tomatoes and chicken broth. Bring to boil. Simmer 10 to 15 minutes. Add cream, salt, white pepper and cayenne.
Puree soup in batches in blender until smooth. Return to pot. Add corn and stir to heat. Ladle into heated bowls. Using separate squeeze bottles, drizzle Crema Fresca and Avocado Sauce over soup, or dollop over soup, if desired. Garnish with cilantro sprigs.
Crema Fresca: In bowl mix sour cream and half and half thoroughly. Pour into squeeze bottles, if desired.
Avocado Sauce: Place avocado, jalapeno juice, cilantro, onion, Serrano chile, garlic, salt and water in blender container and blend until thick liquid that can be squeezed from bottle is formed. Add more water, if necessary.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 128 (67%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 43.9mg||13 %|
|Sodium 119.3mg||4 %|
|Potassium 598.3mg||16 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 10.7g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 190
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