Monday, March 17, 2014

Chicken-Chorizo Tortilla Soup

Yield: 8 Servings

Ingredients


  • 7 oz. chorizo, casing removed
  • 4 cups shredded chicken breast
  • 2 cans (14.5 oz. each) chicken broth
  • 1 can (14.5 oz.) diced tomatoes with green chillies, undrained
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 tsp chili powder
  • 1 cup heavy whipping cream

Directions

  1. In a medium skillet, cook chorizo over medium heat for 7-8 minutes.  Drain on paper towels.
  2. In a large pot, combine chorizo, chicken, broth, tomatoes, beans, onion, jalapeno, and chili powder.  Bring to a boil.  Reduce heat, cover and simmer for 30 minutes.
  3. Stir in the whipping cream.  Cook long enough to bring the temperature back up to heat.
  4. Serve hot.





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