Chicken Chorizo Tortilla Soup Recipes

CHICKEN, CHORIZO & TORTILLA SOUP

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.

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. ;

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.

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 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.

CHICKEN AND CHORIZO TORTILLA SOUP

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.