Spicy sausage and tender chicken make a tasty pair in this creamy soup.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
450 Calories
Recipe Instructions
Step 1
Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
Step 2
Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.
Ingredients
2 tablespoons butter
salt to taste
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon garlic salt
1 cup shredded Monterey Jack cheese
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 (14.5 ounce) can Mexican-style stewed tomatoes
4 cups chicken stock
black pepper to taste
4 skinless boneless chicken breasts, cut into 2-inch cubes