Are you tired of the same old chicken noodle soup routine? Do you crave something with a little more kick, a touch of homestead flair, and a whole lot of flavor?
Introducing our pride and joy: Chicken Chorizo Chowder. But wait, there’s a twist – this chowder isn’t made from just any chicken. Oh no, this savory concoction is crafted from none other than those notorious “mean roosters” that roam our homestead. That’s right, we’re turning those feisty fowls into a soup so good, you’ll be begging for seconds.
Now, I know what you’re thinking – mean roosters? In soup? Trust me, when it comes to making the absolute best chicken stock, those ornery birds reign supreme. Their flavorful meat adds a depth and richness to this chowder that you simply won’t find anywhere else.
But enough talk, let’s get to the good stuff:
Chicken Chorizo Chowder
Ingredients
- 11 oz chorizo (chasing removed or use ground)
- 1½ cups onion
- 1 cup carrots
- 1 cup celery
- 3 medium potatoes
- 2 tsp oregano
- 1 tsp chili powder
- 14.5 oz fired roasted diced tomatoes
- 1 can Rotel
- 32 oz chicken broth
- 1 whole chicken shredded
- 1 can black beans (rinsed and drained)
- 1 cup corn kernels frozen or fresh
- salt and black pepper to taste
- 1/2 cup Heavy Whipping Cream
Instructions
- In a pot, cook and crumble the chorizo over medium heat for about 5 minutes or until cooked through.
- Transfer the cooked chorizo to a plate.
- Cook the celery, carrots and onions in the dripping over low-medium heat until tender, about 8-10 minutes.
- Add oregano, chili powder, Rotel and diced tomatoes. Keep stirring for 1 minute.
- Add broth, cubed potatoes and shredded chicken. Increase the heat, simmer, uncovered for about 3 minutes.
- Add black beans and chorizo to the pot and cook for an additional 3 minutes. Skim off the fat from the soup if necessary.
- Add corn the pot and continue cooking until potatoes are tender. Adjust seasoning with salt and pepper if needed.
- Turn off the heat and add heavy whipping cream. Serve and enjoy!
