My spouse loves German desserts, especially rice pudding cake! Use fresh whipped cream while serving.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 18 g |
| Sodium | 917 mg |
| Sugars | 3 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Was a great cold weather soup. We added a little rice and beans to make it hearty and protein it up a few. Used low sodium items to turn it down a little on the salt intake.
Regarding the spice level complaints….taste your food. I tasted it before I added the cheese to the meat mixture and added more Mexican spices. All recipes should be seasoned, herbed and spiced to please your own taste.
Delicious! I will definitely put this on my menu rotation. Served this with rice added hot sauce.
I really liked this recipe. I added and extra can of tomatoes, black beans and corn. I used 1.5 lbs even of each chicken and chorizo. it was AMAZING
This soup was absolutely fantastic! My husband and kids loved it as well. They want Fritos to go in it next time though.
Great flavor and easy to make. Will make it again.
Super yummy. Will make it again for sure.
Delicious! I followed the recipe as written to begin with. Ingredient portions seem to be spot on. I used pork chorizo. It just melted into the broth and provided beautiful color. THEN… I added sautéed red bell pepper and onions for extra flavor before serving. I think tomorrow I’ll add corn and serve it over rice. Should be a fantastic leftover soup.
The SO just called home. “I’m eating the soup. Wow! This is a keeper.” Modifications made: * Instead of browning the chicken, I added the breasts with the broth and tomatoes. Once cooked, they were removed, shredded, and added back to the mix. * Used a tin of plain, chopped tomatoes and a few dashes of hot sauce. * No salt was used. Used addl. fresh garlic cloves instead of garlic powder/salt. * Skipped the cream and garnishes. Added cilantro. * Added a can of corn, 3 stalks of celery, and two small onions.
Very good way to use up chorizo and chicken breast, which were the search terms that led to this recipe. I added two stalks of corn (kernels removed by knife) and since I only had regular diced tomatoes, I added oregano and canned diced jalapeños to add more flavor depth and some great spice. I also added a little table cream, shredded Mexican cheese and a few crumbled corn chips to my bowl (I prefer not to add cream to hot soup still in the pan, or to reheat soups with cream as an ingredient, as it always tends to curdle). Very good soup recipe, thanks for the recipe.
My husband and I loved this recipe. I made exactly to recipe. Topped with sour cream, cilantro and sliced olives.
Hubby and I both loved this – made substitutions as I had on hand and still wonderful. This is keeper.
No changes. Delicious.
Fantastic! Perfect for a football weekend (but here I made it in August). Made little biscuits to go along with the great spicy flavor
I followed the recipe. It had a great flavor and a beautiful color. I can even add to it to dress it up for company. My sister who does not like soup tried it and liked it. The only thing I would change is the sour cream. I found that it muffled the other flavors. Tip for those who find it to spicy, put a little honey in it. You can mix it right in the bowl then put the cheese on. Thanks for a recipe that I will make over and over.
This is SO good! Don’t change a thing.
we loved it.
I’ve made this several times and it’s a family favorite! As another reviewer suggested, I use coconut milk instead of heavy cream and it gives it a wonderful flavor. I boil and shred the chicken instead of cube it, and I also add hominy and jalapeno. I think the Mexican chorizo, not the American chorizo (sausage), is a must. To garnish I add sour cream, jalapeno, cilantro, and chopped onion. This is so easy!
Absolutely delicious when made with the shrimp and minute rice like the author mentioned in their comments, instead of chicken. It’s like a gourmet soup from a nice restaurant.
Very good…easy weeknight meal. Added 1/2 lb. shrimp (at the end) to soup. Also added extra can of rotel tomatoes because we like our food spicy! Will definitely make again.
Easy, fast, and delicious!