Mexican-Inspired Chorizo Stew
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Mexican-Inspired Chorizo Stew

Mexican-Inspired Chorizo Stew

with Tortilla Chips

Packed with hearty and delicious chorizo and veggies, this Mexican stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of sour cream offer a pop of flavour, perfect for finishing off this bowl of goodness.

Family Friendly
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Chorizo Sausage, uncased

113 g

Corn Kernels

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

1 unit(s)

Green Bell Pepper

85 g

Tortilla Chips

1 unit(s)

Crushed Tomatoes with Garlic and Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tsp

Garlic Salt

0.13 tsp

Chipotle Powder

Not included in your delivery

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories900 kcal
Fat56 g
Saturated Fat20 g
Carbohydrate67 g
Sugar20 g
Dietary Fiber9 g
Protein37 g
Cholesterol115 mg
Sodium2950 mg
Trans Fat0.5 g
Potassium1650 mg
Calcium350 mg
Iron3.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups



Before starting, wash and dry all produce.Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces.

Cook chorizo

Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer chorizo to a plate. Set aside.

Cook veggies

Add 1/2 tbsp (1 tbsp) oil to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Tex-Mex paste, garlic salt and 1/8 tsp (1/4 tsp) chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.

Cook stew

Add crushed tomatoes, chorizo, any chorizo juices from the plate and 1/2 cup (1 cup) water to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper, to taste.

Finish and serve

Divide stew between bowls, then sprinkle cheese over top.Dollop with sour cream.Serve tortilla chips alongside.