Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::4
Ingredients
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1 (9 ounce) roll Mexican chorizo
1/3 cup chopped onions
2 cloves garlic, pressed
3 cups chicken broth
1 cup diced potatoes
1/2 tablespoon chicken bouillon granules (such as Knorr®)
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/3 cup heavy cream
salt and freshly ground black pepper to taste
Directions
Combine chorizo and onions in a soup pot over medium heat and cook until onions are soft and translucent and chorizo is fully cooked, 7 to 8 minutes. Add garlic and cook until garlic is fragrant, about 1 minute more.
Add chicken broth, potatoes, chicken granules, cumin, and oregano. Bring to a boil and simmer until potatoes are fork tender, 6 to 10 minutes. Reduce heat and stir in heavy whipping cream. Season with salt and pepper.