Chicken and Chorizo Fajita Soup

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  • 1 pound bulk chorizo
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup diced onion
  • 1 1/2 teaspoons fajita seasoning (in our Bulk Foods)
  • 1 16-ounce jar salsa verde
  • 1 (7 ounce) can diced green chiles
  • 2 (15 1/2 ounce) cans garbanzo beans, rinsed and drained
  • 1 quart chicken broth
  • Squeeze of lime juice to serve
  • Optional garnishes: Grated cheese, sour cream and tortilla chips


In a 6-quart saucepan over medium-high heat, brown chorizo, breaking it up as it cooks. Remove from pan to a paper towel-lined plate and set aside. Drain all but 2 tablespoons of fat from pan, add chicken and cook until browned and almost done. Add onion and cook for 5 minutes. Add fajita seasoning. Cook for 2 minutes. Add chorizo and all remaining ingredients through chicken broth. Cook 20-30 minutes, or until completely heated through. Serve with cheese, sour cream and tortilla chips.

Recipe from Central Market Poulsbo - Culinary Resource Center
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