Fiesta Chorizo Chicken Soup Recipes

Steps:

• Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

Steps:

• Heat dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium heat 8 min. or until chicken is done and onions are tender. Meanwhile, heat broiler.
• Ladle soup into 8 ovenproof bowls; top with cheese. Broil, 6 inches from heat, 2 to 3 min. or until cheese is melted.

Steps:

• In a large saucepan, heat butter over medium heat. Add onion and celery; cook and stir 3-4 minutes or until onion is tender. Add potatoes, ham, chilies, parsley and pepper; cook and stir 1 minute., Stir in broth; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender. Stir in corn, milk and cheese; heat through. If desired, serve with sour cream.

Steps:

• Heat oil over medium heat in a soup pot. Add onions and cook until translucent.
• Add garlic and cook an additional 2-3 minutes.
• Add chicken and taco seasoning and stir, letting heat open up the spices.
• Add the rest of the ingredients, except the cilantro and sour cream.
• Simmer for 20-30 minutes.
• Add a dollop of sour cream and a sprinkle of cilantro to each bowl before serving.

Steps:

• Combine all ingredients in crockpot except the tostada shells and cheese.
• Cover and cook on low for 8 hours.
• To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese.
• Preparation time does not include the time to cook the chicken breasts.
• Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.

Steps:

• 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.