Spicy Tomato & Chicken Chorizo Soup
Author: Marla Hingley
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • 4lbs boneless skinless chicken thighs, chopped into bite-sized pieces
  • 1 lb chorizo, casings removed
  • 3 garlic cloves, minced
  • 3 cups canned stewed tomatoes
  • 4 cups GF chicken stock
  • 2 ribs celery, chopped
  • 2 Tbsp GF Worcestershire
  • 1½ cups evaporated milk or canned coconut milk*
  1. Sauté chicken in a large pot or Dutch oven with a bit of oil until fully cooked, set aside.
  2. Brown chorizo, breaking up slightly, then add garlic. Return chicken to pan and remaining ingredients except milk.
  3. Bring to a boil and reduce to a simmer for 30 minutes or until celery is tender.
  4. Just before serving, season to taste with salt and pepper.
*coconut milk (in comparison to evaporated milk) can curdle if simmered at too high of temperature.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/chorizo-chicken-soup/