Recipe by *Fat~Dog~Lane*
"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'!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless boneless chicken breasts, cut into 2-inch cubes
black pepper to taste
chorizo sausage, casings removed
1 (14.5 ounce) can
Mexican-style stewed tomatoes
salt to taste
shredded Monterey Jack cheese
grated Parmesan cheese
sour cream, for topping
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!!
Used Mexican chorizo, had only plain tomatoes. Pretty good topped with black olives, the cheese, sour cream, and cilantro. Probably will make again, at least to use of my chorizo, if nothing else. I like it...
I try 2 - 3 recipes a week from allrecipes.com but this one, oh my...I just couldn't keep my thoughts to myself about this one. I was skeptical that the melding of the flavors would be good, but they were beyond good. This is one of the most exceptionally good recipes I have ever tried. My mouth waters just thinking about it. It is on the spicy side, so it's not for the faint of heart. Superb, stupendous and totally delicious! My husband immediately put it in his top 5 of all time. The ONLY thing I would change is not to add the garlic salt but rather just some more fresh garlic. It was a bit too salty for me. And, as the original author of the recipe said, I did cut the chicken into smaller pieces. Thank you for sharing your recipe. I will be making it very often.
I did this in a slow cooker and added celery and potatoes and it turned out very good. I topped it with hot peppers, cilantro, cheddar cheese, sliced black olives, and green onions.
I used pre-cooked shredded chicken that I had in the freezer, (I'm working my way through using what's in the deep freeze), used organic chicken broth, used 6 more cloves of garlic, one really big yellow onion, added two very large chopped zucchini and used garlic powder instead of garlic salt. I did add the cheese to the soup and then tried it and felt it didn't need the cream. After taste testing it, I did add cumin, california chili powder and fresh cilantro. Excellent soup.....great for the low-carber. Even my husband, the soup hater, said that it was really good. I know I made a couple changes here and there but it was to clean out my deep freeze and to use up some of my excess zucchini/veggies. Makes a lot, so if you don't eat soup twice a day......make sure you have enough freezer containers.
Very good. I used a can of Rotel tomatoes with sliced green chilies, mushrooms, celery and a Mexican chorizo. I also added parsley and the additional to the topping was green scallions. I sauteed the veggies first, then added the chorizo, then the chicken, then the other ingredients. One pot was used = less mess to clean up.
I'd give this 6 stars if I could! Just made it- SOO delicious! I added some veggies and used coconut milk in place of cream. Turned out fabulous. Definitely a keeper and will make this again and again! Thank you!
Don't look at the nutritional info or you might miss out on a really yummy soup. It's like a spicy mexican chowder to me. I didn't even have chorizo (store was out of it) so I used a spicy cajun sausage, and it was still good. I also think it would be really great with some shrimp. It was already pretty spicy, so I used some cheddar instead of monterey jack cheese for a garnish, but honestly it didn't need anything. It was good just the way it was.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chorizo and Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 450
** Calories from Fat: 325
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple creamy chicken soup with wild rice.
See how to make a savory, 5-star chicken noodle soup.
See how to make a quick, 5-star chicken soup that’s filling and delicious.