Description
Prep time: About 20 minutes with roasted peppers ready
Cook time: Approximately 35–45 minutes
Servings: 6
Ingredients
Scale
Soup
- 8 ounces fresh Mexican pork chorizo
- 1 tablespoon olive oil, only if needed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 large poblanos, roasted, peeled, seeded, and chopped
- 1 can (4 ounces) diced green chiles
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Up to 1/2 teaspoon salt, to taste
- 5 cups chicken broth, plus more if needed
- 2 medium Yukon Gold potatoes, evenly diced into approximately 1/2-inch pieces
- 2 cups cooked shredded chicken
- 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
- 1/2 cup heavy cream
- 1 1/2 cups freshly shredded Monterey Jack
- 1 tablespoon lime juice
Strips and toppings
- 4 small corn tortillas, cut into strips
- 1 tablespoon olive oil
- A pinch of salt
- Cilantro, cheese, avocado, jalapeños, lime, or sour cream, optional
Instructions
- Heat oven to 400°F. Toss tortilla strips with oil and salt. Bake in one layer for 8–12 minutes, turning once, until crisp. Set aside.
- Cook chorizo in a large pot over medium heat, crumbling, until thoroughly cooked to 160°F for pork, following package guidance. Drain excess fat, leaving about 1 tablespoon. Add oil only if needed.
- Add onion and cook 3–4 minutes. Add garlic for 30 seconds, then poblanos, green chiles, and spices for 1–2 minutes. Reserve salt until tasting if needed.
- Add broth, tomatoes, and potatoes. Bring to a gentle boil, then simmer 12–18 minutes or longer, until potatoes are fully tender.
- Add cooked chicken and simmer about 5 minutes, until heated through to 165°F.
- Reduce heat to low. Stir in cream and warm gently. Add cheese in small handfuls, stirring until melted. Do not boil vigorously.
- Add lime juice and adjust seasoning. Serve with strips and toppings in individual bowls.
Storage: Refrigerate promptly for 3–4 days, considering the age of any leftover chicken. Freeze the base without dairy for up to 3 months for quality. Reheat leftovers to 165°F and keep toppings separate.