Creamy Chorizo and Chicken Soup

This is delicious! So easy and quick to make. I subbed longaniza for the chorizo only because of the sturdier texture. I skipped the parmesan cheese and used pepper jack. The sour cream makes it creamier. Thanks for the recipe!

Was a great cold weather soup. We added a little rice and beans to make it hearty and protein it up a few. Used low sodium items to turn it down a little on the salt intake.

Was a great cold weather soup. We added a little rice and beans to make it hearty and protein it up a few. Used low sodium items to turn it down a little on the salt intake.

This soup was absolutely fantastic! My husband and kids loved it as well. They want Fritos to go in it next time though.

I used pre-cooked shredded chicken that I had in the freezer, (I'm working my way through using what's in the deep freeze), used organic chicken broth, used 6 more cloves of garlic, one really big yellow onion, added two very large chopped zucchini and used garlic powder instead of garlic salt. I did add the cheese to the soup and then tried it and felt it didn't need the cream. After taste testing it, I did add cumin, california chili powder and fresh cilantro. Excellent soup.....great for the low-carber. Even my husband, the soup hater, said that it was really good. I know I made a couple changes here and there but it was to clean out my deep freeze and to use up some of my excess zucchini/veggies. Makes a lot, so if you don't eat soup twice a day......make sure you have enough freezer containers.

I submitted this recipe and wanted to add some tips that were lost in editing. Don't brown the chicken until no longer pink in the center or it will be dry upon serving. Just carmelize all sides and when the chicken is added back into the soup later , it will then cook all the way through & still be moist. 2" cubes for the chicken are too big, try a little smaller, but larger chunks do stay moist. Thighs would be great too. Only saute your garlic for 30 seconds or less! Also, oil should always be added to a HOT pot or your food may stick. I hope you enjoy! Thanks for trying it! :o) UPDATE** I've found that I prefer americanized chorizo, like Johnsonville's. One of the mexican chorizos I tried lacked any texture at all and melted into a slurry with no recognizable chunks. Since submission, I've tried this with shrimp instead of chicken & I LOVE it... much better & it's faster! I saute 1/4c. chopped onions in the oil/butter and then start the chorizo. I marinate the shrimp using the "Spicy Grilled Shrimp" from this site for about 10 min., just dumping the shrimp & marinade into the soup after the added cream comes to a boil. Turn off the heat, cover, & the shrimp will cook perfectly in the hot soup in about 7-10 minutes. 2 cups of minute rice thrown in with the shrimp cooks perfectly too. It's awesome!!

I submitted this recipe and wanted to add some tips that were lost in editing. Don't brown the chicken until no longer pink in the center or it will be dry upon serving. Just carmelize all sides and when the chicken is added back into the soup later , it will then cook all the way through & still be moist. 2" cubes for the chicken are too big, try a little smaller, but larger chunks do stay moist. Thighs would be great too. Only saute your garlic for 30 seconds or less! Also, oil should always be added to a HOT pot or your food may stick. I hope you enjoy! Thanks for trying it! :o) UPDATE** I've found that I prefer americanized chorizo, like Johnsonville's. One of the mexican chorizos I tried lacked any texture at all and melted into a slurry with no recognizable chunks. Since submission, I've tried this with shrimp instead of chicken & I LOVE it... much better & it's faster! I saute 1/4c. chopped onions in the oil/butter and then start the chorizo. I marinate the shrimp using the "Spicy Grilled Shrimp" from this site for about 10 min., just dumping the shrimp & marinade into the soup after the added cream comes to a boil. Turn off the heat, cover, & the shrimp will cook perfectly in the hot soup in about 7-10 minutes. 2 cups of minute rice thrown in with the shrimp cooks perfectly too. It's awesome!!

I did this in a slow cooker and added celery and potatoes and it turned out very good. I topped it with hot peppers, cilantro, cheddar cheese, sliced black olives, and green onions.

I did this in a slow cooker and added celery and potatoes and it turned out very good. I topped it with hot peppers, cilantro, cheddar cheese, sliced black olives, and green onions.