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.