Cowboy Chorizo Queso Cheese Soup with Hominy Corn and Cache Valley® Cheese

Cheesy soup cowboy chorizo with hominy



Total Cook Time



Cache Valley Creamery Cheese opens up a whole palette of possibilities when it comes to flavors. We’re using pepper jack cheese, but you could easily make this milder with cheddar or monterey jack cheese.

  • 1 tablespoon olive oil
  • 8 ounces chorizo sausage, casing removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (15 ounces) hominy corn, drained
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) diced green chilies
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 3 cups Cache Valley® cheese, shredded (any variety such as cheddar or Pepper Jack)
  • Optional toppings: diced avocado, chopped cilantro, sour cream, tortilla strips


  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
  • Add the diced onion, minced garlic, and diced jalapeño to the pot with the cooked chorizo. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • Add the diced red bell pepper, green bell pepper, and drained hominy corn to the pot. Cook for another 3-4 minutes, until the peppers are tender.
  • Stir in the diced tomatoes and diced green chilies. Allow the mixture to simmer for 5 minutes, stirring occasionally.
  • In a separate pan over medium heat, whisk together the half-and-half and flour until smooth and slightly thickened. Remove from heat.
  • Pour the chicken broth into the pot with the vegetable and chorizo mixture, followed by the half-and-half mixture. Stir well to combine.
  • Add the ground cumin, chili powder, salt, and pepper to the soup. Stir to incorporate the seasonings.
  • Allow the soup to come to a gentle simmer, then reduce the heat to low. Let it simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
  • Gradually stir in the shredded Cache Valley® cheese, a handful at a time, until melted and smooth.
  • Taste and adjust seasoning if necessary.
  • Once all the cheese is melted and the soup is heated through, remove from heat.
  • Serve the Cowboy Chorizo Queso Cheese Soup hot, garnished with optional toppings such as diced avocado, chopped cilantro, sour cream, and tortilla strips.
  • Enjoy the comforting and flavorful soup with the richness of Cache Valley cheese, the spicy kick of chorizo, and the added texture of corn!

Recipe Author: Lydia Martinez