Chorizo Chicken Stoup
Cozy up with a bowl of hearty, flavor-packed Chorizo Chicken Stoup—a delightful cross between a stew and a soup that’s perfect for weeknight dinners or chilly evenings. This one-pot wonder combines smoky chorizo, tender shredded chicken thighs, and a medley of vibrant vegetables like bell peppers, carrots, and potatoes, all simmered together in a rich, spiced broth infused with smoked paprika and cumin. Fire-roasted diced tomatoes and aromatic garlic add depth, while a garnish of fresh parsley brightens every spoonful. Ready in just an hour, this satisfying stoup is easy to make and can be served with crusty bread or fluffy rice for the ultimate comfort meal. Perfect for fans of bold flavors and nourishing, homemade meals!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage (raw, casing removed)
- 1 pound boneless, skinless chicken thighs
- 1 medium yellow onion (diced)
- 1 large red bell pepper (diced)
- 2 medium carrots (peeled and sliced into rounds)
- 4 garlic cloves (minced)
- 2 medium potatoes (peeled and diced)
- 4 cups chicken broth (low-sodium)
- 1 15-ounce can fire-roasted diced tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chorizo and cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned. Remove the cooked chorizo with a slotted spoon and set aside.
Season the chicken thighs with salt and black pepper. In the same pot, sear the chicken thighs for 3-4 minutes per side, until golden brown. Remove and set aside.
To the pot, add the diced onion, red bell pepper, and carrots. Sauté for 5-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, chicken broth, fire-roasted diced tomatoes (with their juices), smoked paprika, ground cumin, and dried oregano. Stir well to combine.
Return the cooked chorizo and chicken thighs to the pot. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot and stir to combine.
Taste the stoup and adjust seasoning with additional salt and pepper if needed.
Ladle the stoup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a side of rice, if desired.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 7997 mg | 348% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 41.5 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 381 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5134 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
