*Chicken Chorizo Soup*

Chicken Chorizo Soup

You will Need:
1 Package of chorizo (usually a pork sausage, today I'm using Smoked Chicken Chorizo that I purchased from Table Local Market)- chopped into small bite size cubes
1 lb of boneless chicken breast and thighs  *optional
2 quarts of chicken stock
2 small cans of diced tomatoes with chilies
1 cans of diced tomatoes and juice
1 large Spanish onion- diced
1 red bell pepper- diced
1 green bell pepper- diced
5 cloves of garlic- minced
2 cups of baby Yukon gold potatoes- diced
1 can of black beans (drained and rinsed, we don't want the addd juice from the can in this soup)
1 tablespoon of Cholula hot sauce (adjust amount to desired spiciness)
1/8 teaspoon of red pepper flake *optional
1 cup of tomatillo sauce/salsa verde *optional
1/4 teaspoon of dried oregano or 1 tablespoon of  fresh oregano
1/4 teaspoon of dried thyme or 1 tablespoon of fresh thyme
1/2 teaspoon of dried cumin
2-4 tablespoons of olive oil
1 lime- zested and juiced
Salt and Pepper

Optional Toppings:
*Diced jalapeno
*Lime wedge
*Tortilla Strips (store bought or make your own by brushing corn tortilla rounds with vegetable oil and bake until crispy :)
*Crema/Sour Cream
*Queso Fresco, Shredded Monterrey Jack Cheese, Cheddar Cheese
*More Chorizo (if you save some to the side or make extra, the crispy pieces make a nice soup topper)
*Diced or Sliced Avocado
*Fresh Cilantro
*Diced Onions (white, yellow or red)
*Chopped Scallions

(you can pretty much top this soup with whatever your little heart desires! )


-in a nice large stock/soup pot heat 1-2 tablespoons of olive oil  on medium heat.
-*if using, Brown Chicken thighs and when cooked remove and set aside. 
-Then brown chorizo until pieces become dark golden brown and crispy, remove and set aside. 
-Add red pepper flake to oil in the bottom of the pan to let the heat bloom out of the dried flakes
-Add diced bell peppers and a pinch of salt -and begin to cook down for a few minutes. 
-Add chopped onion stir to mix for a few minutes
-Add minced garlic and another pinch of salt and cook down for about 5 minutes
-Add diced potatoes
-Add hot sauce and mix to combine and coat
-Add spices: oregano, thyme, cumin and stir
-Add all cans of diced tomatoes and keeeeeeep stirring
-If using leftover tomatillo sauce/salsa verde/or fresh red salsa you can also add that now (about 1.5 cups tops)
-Add lime zest and juice
-Add 2 quarts of chicken stock
-Add can of drained and rinsed black beans
-Shredded pieces of chicken that have been set aside and add back into the soup, also add pieces of chorizo as well
-Simmer on medium to medium low for 25-35 minutes or until potatoes have softened and the flavor in the soup has developed.

-While soup is simmering oil the corn tortilla rounds, cut into skinny strips and bake until crispy :)

When serving top individual bowls with optional toppings for added flavor :)