I submitted this recipe and wanted to add some tips that were lost in editing. Don't brown the chicken until no longer pink in the center or it will be dry upon serving. Just carmelize all sides and when the chicken is added back into the soup later , it will then cook all the way through & still be moist. 2" cubes for the chicken are too big, try a little smaller, but larger chunks do stay moist. Thighs would be great too. Only saute your garlic for 30 seconds or less! Also, oil should always be added to a HOT pot or your food may stick. I hope you enjoy! Thanks for trying it! :o) UPDATE** I've found that I prefer americanized chorizo, like Johnsonville's. One of the mexican chorizos I tried lacked any texture at all and melted into a slurry with no recognizable chunks. Since submission, I've tried this with shrimp instead of chicken & I LOVE it... much better & it's faster! I saute 1/4c. chopped onions in the oil/butter and then start the chorizo. I marinate the shrimp using the "Spicy Grilled Shrimp" from this site for about 10 min., just dumping the shrimp & marinade into the soup after the added cream comes to a boil. Turn off the heat, cover, & the shrimp will cook perfectly in the hot soup in about 7-10 minutes. 2 cups of minute rice thrown in with the shrimp cooks perfectly too. It's awesome!!
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I submitted this recipe and wanted to add some tips that were lost in editing. Don't brown...