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Chicken Chorizo Chowder


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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Soup
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a pot, cook and crumble the chorizo over medium heat for about 5 minutes or until cooked through.
  2. Transfer the cooked chorizo to a plate.
  3. Cook the celery, carrots and onions in the dripping over low-medium heat until tender, about 8-10 minutes.
  4. Add oregano, chili powder, Rotel and diced tomatoes. Keep stirring for 1 minute.
  5. Add broth, cubed potatoes and shredded chicken. Increase the heat, simmer, uncovered for about 3 minutes.
  6. Add black beans and chorizo to the pot and cook for an additional 3 minutes. Skim off the fat from the soup if necessary.
  7. Add corn the pot and continue cooking until potatoes are tender. Adjust seasoning with salt and pepper if needed.
  8. Turn off the heat and add heavy whipping cream. Serve and enjoy!

Notes

We topped ours with tortilla strips and shredded cheese. Avocado and sour cream would also be delicious.