Cheesy Chicken & Chorizo Soup

Name: Cheesy Chicken & Chorizo Soup
Prep time: 10 min
Cook time: 30 min
Total time: 4 h 40 min
Ingredients: 3 bell peppers (red, yellow and/or orange), diced; 1 white onion, diced; 4 T. butter; 3 garlic cloves, minced; 1 lime, juiced; 1- 9 oz. tube chorizo; 2 lb. chicken breast; 2 T. cumin; 1 tsp. ground cardamom; 2 tsp. ground coriander; 1 T. smoked paprika; 3 tsp. salt; Freshly cracked black pepper, to taste; 4 C. chicken broth; 4 C. water + more if needed to completely submerge chicken; 1 spoonful Better Than Bouillon; 1/2 bunch cilantro, roughly chopped (stems included!); 1 1/2 C. arborio rice; 2 1/2 C. shredded Monterrey Jack cheese

Lunch & Dinner

Jan 8

Written By Bailie Saiz

This is one of those meals that came together as a fridge clean-out, and it turned out to be pretty awesome. So awesome that even my picky-little-Jacob loved it, and you all know how much I complain about his palate.

This is a great weekend meal because the longer you can allow the chicken to simmer away low and slow in it’s braising liquid, the happier you will be.

I really don’t have much else to say… I wanted to get it online and out of my brain for you all to enjoy.

So, enjoy!

Cheesy Chicken & Chorizo Soup

Yield: 6-10

Author: Bailie Saiz

Prep time: 10 MinCook time: 30 MinInactive time: 4 HourTotal time: 4 H & 40 M

Ingredients

3 bell peppers (red, yellow and/or orange), diced
1 white onion, diced
4 T. butter
3 garlic cloves, minced
1 lime, juiced
1- 9 oz. tube chorizo
2 lb. chicken breast
2 T. cumin
1 tsp. ground cardamom
2 tsp. ground coriander
1 T. smoked paprika
3 tsp. salt
Freshly cracked black pepper, to taste
4 C. chicken broth
4 C. water + more if needed to completely submerge chicken
1 spoonful Better Than Bouillon
1/2 bunch cilantro, roughly chopped (stems included!)
1 1/2 C. arborio rice
2 1/2 C. shredded Monterrey Jack cheese

Instructions

In a large pot, melt butter over medium-high heat and add diced peppers and onions. Cook for 15 minutes, stirring frequently until veggies become translucent and jammy. Add garlic and stir for 1 minute.
Add lime juice to deglaze pan and add chorizo directly to veggies using a wooden spoon to breakup. Add 1 tsp. salt and cook for 10 minutes.
Season chicken with cardamom, coriander, smoked paprika, cracked black pepper and 1 tsp. salt. Nestle chicken inside the vegetables and chorizo and cook on each side for 5 minutes.
Add chicken broth to the pot, add enough water to completely cover the chicken, and add the chicken bouillon. Bring to boil. Reduce to low simmer, add chopped cilantro and cover pot. Allow to simmer for 3-4 hours until chicken is falling apart.
Remove chicken from pot and add rice. Turn heat back up to medium-high and cook, stirring frequently so the rice doesn't stick to the bottom of the pot, 10-12 minutes. Off heat.
Shred chicken and add back to pot. Stir in 2 cups of shredded cheese.
Portion into bowls and top with more cheese and cilantro.