Chicken Chorizo Soup

Chicken Chorizo Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 332.9
  • Total Fat: 10.9 g
  • Cholesterol: 14.8 mg
  • Sodium: 760.2 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.0 g
  • Protein: 16.5 g

View full nutritional breakdown of Chicken Chorizo Soup calories by ingredient
Submitted by:

Number of Servings: 8


    * Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)
    * *Garlic (1 clove), 3 serving (remove)
    * Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 1 serving (remove)
    * Onions, raw, .5 cup, chopped (remove)
    * *Idaho Potato, 1 medium, 10.6 oz (remove)
    * *Fire Roasted Tomatoes (Muir Glen Brand), 2 cup (remove)
    * *Goya Dark Red Kidney Beans, 2 cup (remove)
    * Tabasco Sauce, 2 tsp (remove)
    * Chicken stock, home-prepared, 4 cup (remove)
    * Cheddar or Colby Cheese, Low Fat, 1 cup, shredded (remove)
    * Chorizo, pork and beef, 8 oz (remove)
    * *Tortilla Chips- Aldi Clancy’s Tortilla Chips Blue Corn, 8 serving (remove)


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.
8 - 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CANDIPITTMAN.

Rate This Recipe