Directions

• 1.In a large pot, add 2 tablespoons of butter with 2 tablespoons of olive oil and heat to medium heat. Add the potatoes and cook for 8 to 10 minutes, stirring often.
• Add the onions and garlic and cook for 2 minutes. Then add the tomatoes,corn, hominy, green chile,cumin, and broth. Bring to a boil and season lightly with salt and pepper. Preheat the oven to 350 degrees F. Cook the chorizo and transfer to a plate lined with paper towels to remove excess grease, set aside.
• 3.In a large bowl, add the bread and lightly drizzle with olive oil and season with smoked paprika, cumin,garlic, salt and pepper. Transfer to a baking sheet and bake in preheated oven for 8 to 10 minutes. Remove from oven and set aside.
• After the soup has had a chance to simmer and potatoes are done, heat the cream for a few seconds in the microwave and then add it to the soup. Cook for another 10 minutes, taste for salt.
• To plate, add about 1/3 to 1/2 cup shredded mozzarella to the bottom of bowl. Ladle hot soup over the cheese, top with a few croutons, chorizo, queso fresco, green onions and cilantro. Yields up to 8 servings.