Chicken and Chorizo Soup
with sweet potatoes

Name: Chicken and Chorizo Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium, chopped; 1 Sweet potatoes, peeled and cubed; 2 cloves Garlic, chopped; 1/2 Lemons, wedges; 1 lb Chicken breasts, boneless and skinless, cubed (sub thighs); 2 cups Mixed frozen vegetables (any mix including peas and carrots); 1 Tbsp Oil, cooking; 2 Tbsp Butter; 8 oz Chorizo, raw (sub Italian sausage); 3 cups Stock, any variety; 2 Tbsp Tomato paste; 2 sprigs Thyme, fresh

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

With chicken, chorizo and plenty of vegetables, this soup is both simple and hearty. Bonus that it comes together super fast!

Ingredients

Metric

Servings:

Chicken and Chorizo Soup:

Onions, medium - 1/2 , chopped
Sweet potatoes - 1 , peeled and cubed
Garlic - 2 cloves , chopped
Lemons - 1/2 , wedges
Chicken breasts, boneless and skinless - 1 lb , cubed (sub thighs)
Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
Oil, cooking - 1 Tbsp
Butter - 2 Tbsp
Chorizo, raw (sub Italian sausage) - 8 oz
Stock, any variety - 3 cups
Tomato paste - 2 Tbsp
Thyme, fresh - 2 sprigs

Prep

Onions / Sweet potatoes / Garlic / Lemons - Prep as directed. Store separately. (Can be done up to 4 days ahead)
Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)
Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.

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Make

Heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute chicken until starting to brown on the outside but not cooked through, 3 to 4 minutes. Set chicken aside and return pan to heat.
Add butter and then onions with some salt to melted butter. Saute until onions are tender, 2 to 3 minutes. Add garlic and chorizo and stir until chorizo begins to break down and release oil, ~2 minutes. Pour stock and tomato paste over top and bring to a simmer. Add potatoes and thyme sprigs. Reduce heat to low-medium. Simmer until potatoes are tender, 12 to 15 minutes.
When potatoes are tender, stir in mixed vegetables and chicken. Continue to simmer soup until chicken is cooked through.
When soup is finished, discard thyme sprigs. Taste and season with additional salt and pepper, if needed.
Serve soup with lemon wedges to squeeze over top. Enjoy!

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