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Spicy Tomato & Chicken Chorizo Soup

Marla Hingley
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6

Ingredients
  

  • 4 lbs 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
  • 1 1/2 cups evaporated milk or canned coconut milk*

Instructions
 

  • Sauté chicken in a large pot or Dutch oven with a bit of oil until fully cooked, set aside.
  • Brown chorizo, breaking up slightly, then add garlic. Return chicken to pan and remaining ingredients except milk.
  • Bring to a boil and reduce to a simmer for 30 minutes or until celery is tender.
  • Just before serving, season to taste with salt and pepper.

Notes

*coconut milk (in comparison to evaporated milk) can curdle if simmered at too high of temperature.
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