Chorizo Chicken Stoup, Mixed Greens, and Sherry Vin

Name: Chorizo Chicken Stoup, Mixed Greens, and Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling; 1 pound chorizo sausage, casing split and removed; 2 pounds chicken tenders, cut into bite-size pieces; Salt and freshly ground black pepper; 1/2 tablespoon ground cumin (half a palmful); 1 medium yellow onion, chopped; 3 garlic cloves, chopped; 1 yellow bell pepper, cored, seeded, and diced; 3 celery ribs, chopped; 1/4 cup good-quality aged sherry vinegar, divided; 2 cups chicken stock or broth; 1 can (28 ounces) diced tomatoes; 1 can (15 ounces) chickpeas, partially drained; 2 oranges; 6 cups (1 sack) mixed baby greens; 1/4 cup toasted sliced almonds (optional); 3 tablespoons finely chopped fresh cilantro leaves

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1 pound chorizo sausage, casing split and removed
2 pounds chicken tenders, cut into bite-size pieces
Salt and freshly ground black pepper
1/2 tablespoon ground cumin (half a palmful)
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 yellow bell pepper, cored, seeded, and diced
3 celery ribs, chopped
1/4 cup good-quality aged sherry vinegar, divided
2 cups chicken stock or broth
1 can (28 ounces) diced tomatoes
1 can (15 ounces) chickpeas, partially drained
2 oranges
6 cups (1 sack) mixed baby greens
1/4 cup toasted sliced almonds (optional)
3 tablespoons finely chopped fresh cilantro leaves

1
Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan).
2
Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes.
3
Remove the chorizo with a slotted spoon and reserve.
4
Add the chicken to the pot and season with salt, pepper, and cumin.
5
Brown the chicken on all sides for 3 to 4 minutes.
6
Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently.
7
Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stock, diced tomatoes, and chickpeas.
8
Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes.
9
While the stoup is cooking, prepare the salad.
10
Remove and reserve the zest of the two oranges.
11
With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all.
12
Slice the oranges into disks.
13
In a salad bowl combine the orange disks with the mixed greens.
14
Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO.
15
Season the salad with salt and pepper and toss to coat.
16
Add the toasted almonds, if using.
17
To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro.
18
Taste the stoup and adjust the seasonings.

1048

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling, 1 pound chorizo sausage, casing split and removed, 2 pounds chicken tenders, cut into bite-size pieces, Salt and freshly ground black pepper, and more.

Yes, Chorizo Chicken Stoup, Mixed Greens, and Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chorizo Chicken Stoup, Mixed Greens, and Sherry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions