FIESTA CHORIZO-CHICKEN SOUP
Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.-Kathy Rodenbeck, Fort Wayne, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 18
Steps:
- Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.
Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1190mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.
CREAMY CHORIZO AND CHICKEN SOUP
Spicy sausage and tender chicken make a tasty pair in this creamy soup. Packed with tons of flavor and so simple to make! Searing is the trick for tender chicken. Be sure to sprinkle parmesan on top before serving, it definitely adds a little sumthin' sumthin'!
Provided by *Fat~Dog~Lane*
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
- Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 6.4 g, Cholesterol 124.9 mg, Fat 36.1 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 17.7 g, Sodium 916.5 mg, Sugar 2.5 g
CHICKEN, CHORIZO AND TORTILLA STOUP
The terrific blend of flavors in this stoup is even better the second day!
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Pre-heat medium soup pot over medium-high heat.Chop tenders into bite-size pieces. Wash up after handling raw meat, then season chicken with salt and pepper.Dice chorizo. Add EVOO and chicken to pot. Lightly brown chicken two minutes, then add the chorizo and garlic. Cook another 2-3 minutes, then add peppers, onions and potatoes. Cook five minutes, then stir in tomatoes, kidney beans and hot sauce. Add chicken stock and bring soup to a bubble.Pre-heat broiler.Reduce heat and simmer until potatoes are tender, about 10-12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.
CHICKEN, CHORIZO & TORTILLA SOUP
Make and share this Chicken, Chorizo & Tortilla Soup recipe from Food.com.
Provided by TiaZia
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
- Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
- Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
- Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.
Nutrition Facts : Calories 1065.9, Fat 64.6, SaturatedFat 25.5, Cholesterol 197.9, Sodium 2507, Carbohydrate 44.8, Fiber 10.8, Sugar 6.5, Protein 75.2
CHORIZO CHICKEN SPINACH STOUP WITH ROASTED RED PEPPER AND MANCHEGO TOASTS
Steps:
- Heat a medium soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently. Remove it from the pot to drain on a paper towel. To the hot soup pot add the onions, garlic, salt, and pepper. Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.
- Defrost the spinach in the microwave on high for 6 minutes. Place the spinach in a kitchen towel and wring out the liquid. Add the spinach to the onions and continue to cook for about 2 minutes. Transfer the onions and spinach to a blender or food processor with 1/2 cup of the chicken stock. Puree it until somewhat smooth. (If the pureeing gives you any trouble, add some more stock to get it going.) Add the pureed spinach back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream. Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces. Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.
- Preheat the broiler and place a rack on the second groove. While the soup is simmering, toast the baguette slices until they are golden brown under the broiler. Mix the grated manchego with the roasted red pepper and the parsley on your cutting board. Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.
- Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.
CHICKEN CHORIZO POSOLE
"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 9 servings.
Number Of Ingredients 23
Steps:
- Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.
Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.
CHICKEN-CHORIZO TORTILLA SOUP
This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.
Provided by ATCUSA
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
- Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
- Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
- Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
- Garnish each bowl with cilantro and green onions.
Nutrition Facts : Calories 774 calories, Carbohydrate 61.7 g, Cholesterol 99.8 mg, Fat 42.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 14.5 g, Sodium 2340 mg, Sugar 4.5 g
CHICKPEA AND CHORIZO SOUP
This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.
CHICKEN, CHORIZO, AND HOMINY STOUP
Steps:
- Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.
CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)
Make and share this Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) recipe from Food.com.
Provided by ShortyBond
Categories Stocks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat medium soup pot over medium-high heat.
- Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
- Dice chorizo.
- Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
- Cook another 2-3 minutes, then add peppers, onions and potatoes.
- Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
- Add chicken stock and bring soup to a bubble.
- Preheat broiler.
- Reduce heat and simmer until potatoes are tender (10-12 minutes).
- Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
- Garnish with scallions and herbs.
Nutrition Facts : Calories 1706, Fat 86.2, SaturatedFat 28.3, Cholesterol 205.1, Sodium 2505.2, Carbohydrate 148.5, Fiber 19.6, Sugar 13.7, Protein 87.7
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