Mexican‑Style Lasagna Soup with Chorizo & Corn
This Mexican-Style Lasagna Soup combines the richness of lasagna with bold Mexican flavors. Made with chorizo, fire-roasted tomatoes, and melty cheese, it’s a quick, satisfying dinner ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mexican-Italian Fusion
Ingredients
8 oz Mexican chorizo
1 large yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced
1 can (14.5 oz) fire-roasted diced tomatoes
4 cups chicken broth
1 cup frozen corn kernels
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded Mexican cheese blend
1/2 cup fresh cilantro, chopped
2 tsp cumin
1 tsp smoked paprika
Salt and black pepper to taste
Instructions
1. Heat a large pot and cook the chorizo until browned, 5–7 minutes.
2. Add onion; sauté until translucent. Stir in garlic, bell pepper, and jalapeño.
3. Add cumin and smoked paprika. Stir in fire-roasted tomatoes.
4. Pour in chicken broth. Bring to boil, then add broken lasagna noodles.
5. Simmer 12–15 minutes until noodles are al dente.
6. Add corn; season with salt and pepper.
7. Stir in ricotta gently and half of the shredded cheese.
8. Ladle soup into bowls. Top with more cheese and fresh cilantro.
Notes
Use Italian sausage for a milder flavor.
For vegetarian version, substitute vegetable broth and tempeh.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg