Chorizo Chicken Soup With Cilantro Lime Corn Meal Dumplings Recipes

CILANTRO LIME CORN MEAL DUMPLINGS IN CHORIZO CHICKEN SOUP

Steps:

• HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
• STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
• TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

FIESTA CHORIZO-CHICKEN SOUP

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.

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

CHICKEN SOUP WITH CORNMEAL SAGE DUMPLINGS

Steps:

• Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.
• Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.
• Serve soup with dumplings.

CHORIZO CHICKEN SOUP WITH CILANTRO LIME CORN MEAL DUMPLINGS

Steps:

• In a large pan, add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes.
• Add onion, celery, carrots, poblano pepper,garlic powder, cumin and salt and cook 3 to 4 minutes, stirring occasionally.
• Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover.
• Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
• STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick.
• Set aside 10 minutes to ensure liquid is absorbed into cornmeal.
• Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
• TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)

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 extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 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 to 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. ;

CHILI CHICKEN SOUP WITH CILANTRO DUMPLINGS

Steps:

• In 3-quart saucepan, heat oil over medium heat. Cook chicken, onion, chili powder and salt in oil, stirring frequently, until chicken is browned. Stir in broth. Heat to boiling; reduce heat to medium. Simmer uncovered 5 minutes.
• Meanwhile, in medium bowl, mix Bisquick mix and milk until soft dough forms. Fold in cilantro, cumin and chile. Drop dough by 10 spoonfuls onto simmering soup. Cook uncovered 10 minutes. Cover; cook 10 minutes longer.

CREAMY CHORIZO AND CHICKEN SOUP

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.