Chicken and Chorizo Tortilla Soup Recipe

Name: Chicken and Chorizo Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken tenders, cubed; 12 lb spanish chorizo, casing removed, diced; 1 yellow onion, chopped; 5 stalks celery, chopped; 4 carrots, chopped; 1 (15 ounce) can kernel corn; 4 dried anaheim chilies; 2 cups chicken stock; 4 tablespoons butter; 2 tablespoons oil; 1 tablespoon Worcestershire sauce; 1 (15 ounce) candiced tomatoes and green chilies; 1 (7 ounce) can tomato sauce; 3 bay leaves; 7 ounces medium vermicelli; 1 lime, zested and juiced, and quartered; 4 ounces shredded cheddar cheese; ¼ cup sour cream or ¼ cup plain Greek yogurt; 2 teaspoons Lawry's baja chipotle sauce with lime juice; 2 cups broken tortilla chips; salt; pepper; 2 tablespoons parsley

Servings: persons

1 lb chicken tenders, cubed
12 lb spanish chorizo, casing removed, diced
1 yellow onion, chopped
5 stalks celery, chopped
4 carrots, chopped
1 (15 ounce) can kernel corn
4 dried anaheim chilies
2 cups chicken stock
4 tablespoons butter
2 tablespoons oil
1 tablespoon Worcestershire sauce
1 (15 ounce) candiced tomatoes and green chilies
1 (7 ounce) can tomato sauce
3 bay leaves
7 ounces medium vermicelli
1 lime, zested and juiced, and quartered
4 ounces shredded cheddar cheese
¼ cup sour cream or ¼ cup plain Greek yogurt
2 teaspoons Lawry's baja chipotle sauce with lime juice
2 cups broken tortilla chips
salt
pepper
2 tablespoons parsley

1
In a large saute pan heat 2 TB butter and 1 TB oil.
2
Add onions and celery and saute until tender.
3
Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer.
4
Add carrots to onion and celery mixture and continue to saute until golden and slightly tender.
5
Meanwhile, add chilies and all liquid into a blender and blend until completely smooth.
6
Add blended chili mixture to the sauteing vegetable mixture and deglaze.
7
Add chopped chicken and diced chorizo and stir well to incorporate.
8
In another saute pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty.
9
Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente.
10
Add noodles and all the liquid into the large soup pot.
11
Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer.
12
Allow soup to simmer for 10 - 15 minutes.
13
Serve with cheese, chips, sour cream, and splash of lime.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 lb chicken tenders, cubed, 12 lb spanish chorizo, casing removed, diced, 1 yellow onion, chopped, 5 stalks celery, chopped, and more.

Yes, Chicken and Chorizo Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chorizo Tortilla Soup

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