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Spicy Tomato & Chicken Chorizo Soup
Marla Hingley
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Prep Time
10
mins
Cook Time
45
mins
Total Time
55
mins
Servings
6
Ingredients
1x
2x
3x
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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