Chorizo Chicken Taco Soup
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 small jalapeño diced (seeds removed)
- 1 medium bell pepper, diced
- 1 medium onion, diced
- 1 lb ground Mexican Chorizo (casing removed if in casing, raw)
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground oregano or Mexican oregano
- ½ tablespoon ground cumin
- ½ tablespoon garlic powder
- ½ teaspoon ground coriander
- 2 bay leaves
- 1 15.5 oz can black beans, drained and rinsed
- 1 14.5 oz can fire roasted diced tomatoes
- 1 4 oz can diced green chilis
- 32 oz chicken stock
- 1 boneless skinless chicken breast
- 1 cup fresh or frozen corn
Toppings
- sliced avocado
- crushed tortilla chips or tortilla strips
- sliced green onion
Instructions
- To a large deep stock pot, add olive oil, diced onions, jalapeño and peppers and sauté over medium-low heat. Season with salt and pepper and continue to cook, stirring occasionally for 5-7 minutes- until slightly softened. 2. Bring heat to medium, and add ground chorizo. Cook, breaking up as you go, until chorizo is browned and cooked through, 4-5 minutes. 3. Add smoked paprika, oregano, cumin, garlic powder, and coriander and cook 1 minute. 4. Add diced chilis, diced tomatoes, corn, rinsed beans, bay leaves, chicken stock and whole chicken breast to the. pot. 5. Bring heat to high, and bring to boil. 6. Cover pot, reduce heat to low and simmer 30 minutes. 7. Turn off heat and remove chicken to a cutting board. Discard bay leaves. 8. Shred chicken and add back to pot. 9. Serve soup hot, with avocado slices, crushed tortilla chips, and thinly sliced green onion.