Creamy Chorizo and Chicken Soup

Recipe View In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over high heat until shimmering. Add the butter and allow it to melt completely. (2 minutes)

Recipe View Introduce the chicken cubes to the pot. Season with Worcestershire sauce, garlic salt, and freshly ground black pepper. Sear the chicken on all sides until golden brown and cooked through, ensuring each piece is imbued with rich flavor. Stir in the minced garlic during the last minute of cooking. (8-10 minutes)

Recipe View Remove the chicken from the pot and set aside on a plate, reserving any flavorful juices that have accumulated. (1 minute)

Recipe View In the same pot, add the chorizo, breaking it up with a spoon. Cook over medium-high heat until the chorizo is deeply browned and has rendered its flavorful oils. (5-7 minutes)

Recipe View Pour in the chicken stock, scraping up any browned bits from the bottom of the pot to deglaze and intensify the flavor. Add the Mexican-style stewed tomatoes, undrained, along with the reserved chicken and its juices. (2 minutes)

Recipe View Bring the soup to a gentle simmer, then reduce the heat to low. Cover and allow the flavors to meld together harmoniously. (20 minutes)

Recipe View Gently stir in the heavy cream, allowing it to swirl and enrich the soup. Continue to simmer for an additional few minutes, ensuring the soup is heated through but not boiling. Season with sea salt to taste, adjusting as needed to achieve the perfect balance. (5 minutes)

Recipe View Ladle the Creamy Chorizo and Chicken Soup into bowls and garnish generously with shredded Monterey Jack cheese, grated Parmesan cheese, and a dollop of sour cream. Serve immediately and savor the symphony of flavors.