prep time: 10 minutes
•
cook time: 1 hour 10 minutes
•
yield: 8 servings
prep time: 10 minutes
•
cook time: 1 hour 10 minutes
•
yield: 8 servings
This hearty dish is so amazing. The three different textures from the chicken, sliced chorizo, and crumbled chorizo really add another level of enjoyment!
2 pounds Mexican-style fresh (raw) chorizo
1 tablespoon coconut oil
2 boneless, skinless chicken thighs, cut into ½-inch pieces
1 cup chopped onions
1½ (18-ounce) jars whole peeled tomatoes with juices
3 chipotle chiles in adobo sauce
3 tablespoons minced garlic
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
2 teaspoons fine sea salt
1 teaspoon cayenne pepper
2 cups chicken bone broth, homemade ( see here ) or store-bought
¼ cup lime juice
¼ cup chopped fresh cilantro
1. Slice 1 pound of the chorizo into rounds; crumble the remaining pound.
2. Heat the oil in large soup pot over medium-high heat. Add the sliced and crumbled chorizo, chicken, and onions and cook until the onions are soft and the chicken is cooked through, about 5 minutes, stirring to break up the crumbled chorizo.
3. Meanwhile, place the tomatoes and their juices and the chiles in a food processor. Puree until smooth; set aside.
4. Add the garlic, paprika, cumin, oregano, salt, and cayenne pepper to the soup pot and sauté for another minute while stirring.
5. Add the pureed tomato mixture and broth to the soup pot. Bring to a gentle boil, then reduce the heat to low and simmer for 1 hour to allow the flavors to open up. Just before serving, stir in the lime juice and cilantro.
6. Store extras in an airtight container in the fridge for up to 2 days. Reheat in a saucepan over medium heat until warmed.
