Chicken and Chorizo Soup
A vibrant stew packed with flavor. Perfect for a cold winters night!
Servings 6
Ingredients
- 1 lb. chorizo sausage
- 1 lb. chicken breast
- 1 lg onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 2 tsp cumin
- 2 tsp ancho chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 8 oz can green chilies
- 28 oz can dice tomatoes
- 2 cups chicken broth
- Salt & black pepper
Instructions
- In a 6-quart Dutch oven, brown and crumble chorizo.
- Once chorizo is finished cooking, add onion and bell pepper. Season with salt and black pepper and cook for 3-4 minutes.
- Add garlic, spices, chilies, tomatoes and broth. Stir to combine.
- Add chicken to your soup. Bring to a boil and reduce heat to medium. Cook for 1 hour. After an hour, remove chicken from pot, shred and return to pot.
- Serve soup with sliced avocado, Colby jack cheese and sour cream.