Chorizo and shrimp soup

Chorizo and shrimp soup
Chorizo and shrimp soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 2

    tablespoons olive oil

  • 2

    tablespoons butter

  • 4

    skinless boneless chicken breasts, cut into 2-inch cubes

  • 2

    tablespoons Worcestershire sauce

  • 1

    teaspoon garlic salt

  • black pepper to taste

  • 2

    cloves garlic, minced

  • 1/2

    pound chorizo sausage, casings removed (Johnsonville)

  • 4

    cups chicken stock

  • 1

    (14.5 ounce) can Mexican-style stewed tomatoes

  • 1

    cup heavy cream

  • salt to taste

  • 1

    cup shredded Monterey Jack cheese

  • 1/4

    cup grated Parmesan cheese

  • 1/4

    cup sour cream, for topping

  • Shrimp

  • Or try with shrimp instead of chicken:

  • MARINATE: THE SHRIMP (Spicy Grilled shrimp recipe) for about 10 minutes and then dump the shrimp and marinade into the soup after the cream comes to a boil.

  • Spicy Grilled Shrimp

  • Ingredients

  • 1

    large clove garlic

  • 1

    tablespoon coarse salt

  • 1/2

    teaspoon cayenne pepper

  • 1

    teaspoon paprika

  • 2

    tablespoons olive oil

  • 2

    teaspoons lemon juice

  • 2

    pounds large shrimp, peeled and deveined

  • 8

    wedges lemon, for garnish

Directions

Directions 1. Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside. 2. Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream. Shrimp Directions 1. Preheat grill for medium heat. 2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. 3. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

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