Chicken Chorizo And Tortilla Soup Recipes

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CREAMY CHORIZO AND CHICKEN SOUP



Creamy Chorizo and Chicken Soup image

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

2 tablespoons olive oil
2 tablespoons butter
4 skinless boneless chicken breasts, cut into 2-inch cubes
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
black pepper to taste
2 cloves garlic, minced
½ pound chorizo sausage, casings removed
4 cups chicken stock
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 cup heavy cream
salt to taste
1 cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
¼ cup sour cream, for topping

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

FIESTA CHORIZO-CHICKEN SOUP



Fiesta Chorizo-Chicken Soup image

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

1 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
2 cups sliced fresh carrots
1 medium onion, chopped
4 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 medium sweet potatoes, peeled and cubed
1 package (10 ounces) frozen corn
1 medium sweet red pepper, chopped
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (5-1/2 ounces) reduced-sodium V8 juice
1 teaspoon hot pepper sauce
2 cups fresh spinach, chopped

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.

CHICKEN, CHORIZO & TORTILLA SOUP



Chicken, Chorizo & Tortilla Soup image

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

1 lb chicken tenders, chopped in small pieces
salt & fresh ground pepper, to taste
3/4 lb chorizo sausage, diced
2 tablespoons olive oil
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 medium onion, finely chopped
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons hot sauce (I like Chulula)
1 (15 ounce) can fire-roasted tomatoes, chopped
1 quart chicken broth
2 cups tortilla chips, crushed, for topping
2 cups monterey jack pepper cheese, shredded, for topping

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

CHICKEN, CHORIZO AND TORTILLA STOUP



Chicken, Chorizo and Tortilla Stoup image

The terrific blend of flavors in this stoup is even better the second day!

Provided by rachael-ray

Number Of Ingredients 1

1 pound chicken tendersSalt and pepper3/4 pound chorizo sausage (in packaged meats case near kielbasa at the grocery store)2 tablespoons extra virgin olive oil (EVOO)3 cloves garlic, smashed1 red bell pepper, chopped1 medium onion, chopped6 small red potatoes, diced1 can fire-roasted chopped tomatoes (15 ounces), such as Muir Glen brand1 can dark red kidney beans (15 ounces), drained2 teaspoons hot sauce1 quart chicken stock1 sack red or blue corn tortilla chips2 cups shredded pepper jack or smoked cheddarSuggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

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 AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

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. ;

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



Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) image

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

1 lb chicken tenders
salt
pepper
3/4 lb chorizo sausage
2 tablespoons extra virgin olive oil
3 garlic cloves, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15 ounce) can chopped fire-roasted tomatoes
1 (15 ounce) can dark red kidney beans
2 teaspoons hot sauce
1 quart chicken stock
1 (15 ounce) bag red corn tortilla chips or 1 (15 ounce) bag blue corn tortilla chips
2 cups shredded monterey jack pepper cheese (or any flavor you prefer)
chopped scallion
chopped cilantro
fresh thyme leave

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

CHICKEN AND CHORIZO TORTILLA SOUP



Chicken and Chorizo Tortilla Soup image

A updated version of your favortie mexican restaurant's Chicken Tortilla Soup - with a little more oomph! A perfect way to celebrate Cinco de Mayo.

Provided by khartway

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb chicken tenders, cubed
1/2 lb spanish chorizo, casing removed, diced
1 yellow onion, chopped
5 stalks celery, chopped
4 carrots, chopped
1 (15 ounce) can kernel corn
4 dried anaheim chilies
2 cups chicken stock
4 tablespoons butter
2 tablespoons oil
1 tablespoon Worcestershire sauce
1 (15 ounce) can diced tomatoes and green chilies
1 (7 ounce) can tomato sauce
3 bay leaves
7 ounces medium vermicelli
1 lime, zested and juiced, and quartered
4 ounces shredded cheddar cheese
1/4 cup sour cream or 1/4 cup plain Greek yogurt
2 teaspoons Lawry's baja chipotle sauce with lime juice
2 cups broken tortilla chips
salt
pepper
2 tablespoons parsley

Steps:

  • In a large sauté pan heat 2 TB butter and 1 TB oil.
  • Add onions and celery and sauté until tender.
  • Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer.
  • Add carrots to onion and celery mixture and continue to sauté until golden and slightly tender.
  • Meanwhile, add chilies and all liquid into a blender and blend until completely smooth.
  • Add blended chili mixture to the sautéing vegetable mixture and deglaze.
  • Add chopped chicken and diced chorizo and stir well to incorporate.
  • In another sauté pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty.
  • Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente.
  • Add noodles and all the liquid into the large soup pot.
  • Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer.
  • Allow soup to simmer for 10 - 15 minutes.
  • Serve with cheese, chips, sour cream, and splash of lime.

Nutrition Facts : Calories 458.6, Fat 20.3, SaturatedFat 7.7, Cholesterol 68.9, Sodium 941.7, Carbohydrate 47.6, Fiber 4.9, Sugar 8.7, Protein 24.1

CHICKEN TORTILLA SOUP V



Chicken Tortilla Soup V image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 4

Number Of Ingredients 12

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g

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