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.