Chicken Chorizo And Tortilla Soup Recipes

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CHICKEN CHORIZO TORTILLA STOUP



Chicken Chorizo Tortilla Stoup image

Can't decide on soup or stew? This hardy soup with a spicy kick is perfect for those bone chilling days! You HAVE to try it!

Provided by Staci

Categories     Recipes

Time 30m

Number Of Ingredients 14

1 lb chicken breast diced
salt and cracked black pepper to taste
3/4 lb ground chorizo sausage
2 Tbls extra virgin olive oil
2 cloves garlic, crushed
1 medium red bell pepper, diced
1 medium onion, diced
8 small red skinned potatoes or 4 medium gold potatoes, diced
1, 15 ounce, can kidney beans (Rachel Ray calls for dark red, but any on hand will work), drained
2 tsp hot sauce
1, 15 ounce, can fire-roasted tomatoes
1 quart chicken broth
tortilla chips, crushed
2 cups shredded cheese, cheddar or pepper-jack

Steps:

  • Add the diced chicken and lightly brown for about 2-3 minutes.
  • In your dutch oven, or heavy bottomed pot, heat olive oil over medium-high heat.
  • Add the diced chicken and lightly brown for about 2-3 minutes.
  • Once the chicken is lightly browned, stir in the ground chorizo and crushed garlic and cook another 2 to 3 minutes.
  • Next, add your potatoes, onions and bell peppers. Cook for another 5 minutes, stirring occasionally.
  • Stir in the drained beans, hot sauce, tomatoes and chicken broth. Bring to a boil, reduce the heat and simmer until the potatoes are tender.
  • Ladle the soup into oven safe bowls, top with crushed tortilla chips and shredded cheese.
  • Melt the cheese under your broiler, just about a minute, and serve! Goes great with a crusty bread like my Goes great with a crusty bread like my Artisan Sourdough Bread..

Nutrition Facts : Calories 748 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 34 grams fat, Fiber 9 grams fiber, Protein 47 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1547 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

CREAMY CHORIZO AND CHICKEN SOUP



Creamy Chorizo and Chicken Soup image

Spicy sausage and tender chicken make a tasty pair in this creamy soup. Packed with tons of flavor and so simple to make! Searing is the trick for tender chicken. Be sure to sprinkle parmesan on top before serving, it definitely adds a little sumthin' sumthin'!

Provided by *Fat~Dog~Lane*

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 6.4 g, Cholesterol 124.9 mg, Fat 36.1 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 17.7 g, Sodium 916.5 mg, Sugar 2.5 g

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) image

Make and share this Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) recipe from Food.com.

Provided by ShortyBond

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb chicken tenders
salt
pepper
3/4 lb chorizo sausage
2 tablespoons extra virgin olive oil
3 garlic cloves, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15 ounce) can chopped fire-roasted tomatoes
1 (15 ounce) can dark red kidney beans
2 teaspoons hot sauce
1 quart chicken stock
1 (15 ounce) bag red corn tortilla chips or 1 (15 ounce) bag blue corn tortilla chips
2 cups shredded monterey jack pepper cheese (or any flavor you prefer)
chopped scallion
chopped cilantro
fresh thyme leave

Steps:

  • Preheat medium soup pot over medium-high heat.
  • Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
  • Dice chorizo.
  • Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
  • Cook another 2-3 minutes, then add peppers, onions and potatoes.
  • Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
  • Add chicken stock and bring soup to a bubble.
  • Preheat broiler.
  • Reduce heat and simmer until potatoes are tender (10-12 minutes).
  • Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
  • Garnish with scallions and herbs.

Nutrition Facts : Calories 1706, Fat 86.2, SaturatedFat 28.3, Cholesterol 205.1, Sodium 2505.2, Carbohydrate 148.5, Fiber 19.6, Sugar 13.7, Protein 87.7

CHICKEN, CHORIZO & TORTILLA SOUP



Chicken, Chorizo & Tortilla Soup image

Make and share this Chicken, Chorizo & Tortilla Soup recipe from Food.com.

Provided by TiaZia

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken tenders, chopped in small pieces
salt & fresh ground pepper, to taste
3/4 lb chorizo sausage, diced
2 tablespoons olive oil
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 medium onion, finely chopped
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons hot sauce (I like Chulula)
1 (15 ounce) can fire-roasted tomatoes, chopped
1 quart chicken broth
2 cups tortilla chips, crushed, for topping
2 cups monterey jack pepper cheese, shredded, for topping

Steps:

  • Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
  • Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
  • Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
  • Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.

Nutrition Facts : Calories 1065.9, Fat 64.6, SaturatedFat 25.5, Cholesterol 197.9, Sodium 2507, Carbohydrate 44.8, Fiber 10.8, Sugar 6.5, Protein 75.2

FIESTA CHORIZO-CHICKEN SOUP



Fiesta Chorizo-Chicken Soup image

Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.-Kathy Rodenbeck, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 18

1 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
2 cups sliced fresh carrots
1 medium onion, chopped
4 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 medium sweet potatoes, peeled and cubed
1 package (10 ounces) frozen corn
1 medium sweet red pepper, chopped
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (5-1/2 ounces) reduced-sodium V8 juice
1 teaspoon hot pepper sauce
2 cups fresh spinach, chopped

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.

Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1190mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN-CHORIZO TORTILLA SOUP



Chicken-Chorizo Tortilla Soup image

This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.

Provided by ATCUSA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 16

1 pound chicken tenders, chopped into bite-sized pieces
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
2 tablespoons extra-virgin olive oil
¾ pound chorizo sausage, diced
5 cloves garlic, smashed and chopped, or more to taste
6 small red potatoes, diced
3 jalapeno peppers, seeded and chopped, or more to taste
1 medium onion, chopped
1 (15 ounce) can fire-roasted diced tomatoes
2 teaspoons hot sauce
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) package tortilla chips, crushed
2 cups shredded Cheddar cheese
1 cup chopped fresh cilantro
4 green onions, chopped

Steps:

  • Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
  • Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
  • Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
  • Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
  • Garnish each bowl with cilantro and green onions.

Nutrition Facts : Calories 774 calories, Carbohydrate 61.7 g, Cholesterol 99.8 mg, Fat 42.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 14.5 g, Sodium 2340 mg, Sugar 4.5 g

CHICKEN CHORIZO POSOLE



Chicken Chorizo Posole image

"I first tasted posole while visiting a friend in Santa Fe. It was a revelation! I have since been experimenting with many versions, and this one has become a much-loved tradition for my family. The leftovers are fantastic!"-Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 9 servings.

Number Of Ingredients 23

1 pound tomatillos, husked and cut in half
1 large onion, quartered
2 jalapeno peppers, halved and seeded
4 garlic cloves, peeled
4 cups water
1 cup reduced-sodium chicken broth
1 whole garlic bulb, loose paper removed, cut in half crosswise
5 whole cloves
2 bay leaves
2 boneless skinless chicken breast halves (6 ounces each)
1 pound uncooked chorizo or bulk spicy pork sausage
2 cans (15 ounces each) hominy, rinsed and drained
3 teaspoons lime juice, divided
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 cup minced fresh cilantro, divided
SALSA:
1 medium mango, peeled and cubed
1 medium ripe avocado, peeled and cubed
5 radishes, chopped
GARNISH:
6 cups tortilla chips

Steps:

  • Place the tomatillos, onion, jalapenos and garlic cloves on a greased baking sheet. Bake at 425° for 25-30 minutes or until tomatillos are tender. Cool slightly. Transfer to a food processor; cover and process until blended., In a Dutch oven, bring the water, broth, garlic bulb, cloves and bay leaves to a boil. Reduce heat; add chicken breasts and poach, uncovered, for 15-20 minutes or until no longer pink., Remove chicken from broth and shred. Strain broth, discarding seasonings. Crumble chorizo into Dutch oven; cook over medium heat for 6-8 minutes or until fully cooked. Drain. Return broth to Dutch oven. Stir in the hominy, 2 teaspoons lime juice, oregano, cumin, 1/4 teaspoon salt, tomatillo mixture and shredded chicken; heat through. Stir in 1/2 cup cilantro., For salsa, in a small bowl, combine the mango, avocado, radishes and remaining cilantro, lime juice and salt. Serve with soup. Garnish with chips. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Prepare salsa and serve with soup.

Nutrition Facts : Calories 430 calories, Fat 23g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1292mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-like Soup) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Steps:

  • Preheat medium soup pot over medium-high heat.
  • Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
  • Preheat broiler.
  • Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. ;

CHICKEN, CHORIZO AND TORTILLA SOUP



CHICKEN, CHORIZO AND TORTILLA SOUP image

Categories     Soup/Stew

Number Of Ingredients 15

1 pound chicken tenders
Salt and pepper
¾ pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Steps:

  • Preheat medium soup pot over medium-high heat. Chop tenders into bite-size pieces, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. Preheat broiler. Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

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