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Chorizo Chicken Chowder

1lb Chorizo Sausage

1 medium onion, diced

1 medium red pepper, diced

1 poblano or anaheim pepper, seeded and diced

2 tsp (3-4 cloves) crushed garlic

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

8 Cups Chicken Broth (64oz)

10-12 Boneless skinless chicken thighs

Optional add ins (depending on carb tolerance):

  • 1 medium sweet potato

  • 1 can (540ml) white beans

  • 1-3 cups frozen corn

1/2 cup sour cream

1) Remove the casing from the chorizo sausage. In a large pot or dutch oven crumble it up and cook over medium heat. I like it to get nice and crispy! Remove with a slotted spoon, conserving the drippings in the pot.

2) In the drippings, fry the onion and peppers until tender. Add the garlic and fry for an additional 2-3 min.

3) Add the cumin, salt, and pepper then pour in the chicken broth. I used 6 cups of chicken broth and 2 cups of my homemade beef bone broth for all it's flavorful, nutrient-rich goodness!

4) In a separate pan, brown the chicken thighs for 3-4 min on each side. Add to the soup pot and simmer for 30 min. Optional add in:

  • one medium sweet potato, peeled and diced (adds 2-4g net carbs per serving)

5) At this point the chicken should be tender enough to shred easily with 2 forks.

6) Add the Chorizo back in to the pot and add any other optional ingredients:

  • 1 can (540ml) white beans (adds 4-5g net carbs per serving)

  • 1 Cup frozen corn (adds 1-2g net carbs per serving)

7) Right before serving, stir in 1/2 cup sour cream (or more - you do you). Top with a dollop of sour cream, shredded cheese, and/or a sprinkle of fresh cilantro.

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