Spring Hill Ranch Chorizo Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Spring Hill Ranch Chorizo Soup, a hearty and flavorful recipe that will warm you up from the inside out. This delicious soup combines the bold flavors of chorizo sausage with a medley of fresh vegetables, herbs, and spices. Perfect for chilly evenings or as a comforting meal any time of the year, this recipe is easy to make and sure to impress.

Keywords: Spring Hill Ranch, chorizo soup, recipe, hearty, flavorful.

spring hill ranch chorizo soup recipe details

Spring hill ranch chorizo soup recipe, recipe Rating: 4.7
Number of votes:116

Another way to use up that leftover meat is to make a soup out of it. But why be boring about it? Add some spicy Mexican chorizo to it and you’ve got a really great soup! It’s really easy and quick to make and warms you up nicely! Note that you can use meat, shrimp or both along with the chorizo in this soup. (PS: You can also make this in your slow cooker. See the “Alternate Method” below for the directions!)

Ready in: 1 hour

Ingredients

Serves: 6

• 2 Tablespoons olive oil (if using meat)
• 1 pound meat*, shredded or 1/2-3/4″ chopped (beef, pork or chicken)
• 2 Tablespoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, minced or pressed
• 1/2 pound Mexican chorizo sausage, casing removed
• 1 Tablespoon southwestern taco or burrito seasoning
• 4 cups chicken broth
• 2 New Mexico green chilies (#6 or Big Jim), roasted, peeled and diced (or 1 4-ounce can of diced green chilies)
• 1 chipotle chile in adobo, diced (optional)
• 1 pound shrimp*, fresh or frozen and thawed, raw or pre-cooked, shells removed, 3/4″ chopped
• 1 cup heavy cream (or some lighter milk product if you must!)
• Note: * use either meat or shrimp…or both! If using both, reduce the amounts to 3/4 pound each.
• Garnish: 1 cup grated Monterey Jack cheese (large grate)
• Garnish 1/4 cup grated Parmesan cheese (small grate)
• Garnish: Sliced or diced avocado
• Garnish 1/4 cup sour cream
• Garnish: 1/2 teaspoon pico de gallo seasoning
• Garnish: Cilantro sprigs

Preparation method

Prep: 25 mins | Cook: 35 mins

1. If using meat and not shrimp: In a large pot over high heat, heat the olive oil. Sear the meat quickly on all sides. Stir in the Worcestershire sauce, salt, pepper and garlic until fragrant (about 30 seconds). Remove the meat to a plate and set aside.
2. For all versions: In the same pot over medium-high heat, cook the chorizo until it turns a dark golden brown, breaking up the large pieces. (If using shrimp only: stir in the Worcestershire sauce, salt, pepper and garlic until fragrant, about 30 seconds).
3. Add the southwestern seasoning and stir to combine. Stir in the chicken stock, tomatoes, green chilies, chipotle chile (if using) and reserved meat (if using) with juices. Reduce the heat to medium-low and simmer for 20 minutes. Add the shrimp (if using) and continue simmering until warmed through (if precooked) or cooked (if raw).
4. Stir in the heavy cream and simmer for another 5 minutes. Adjust the seasoning if needed. If you wish a thicker soup, crumble a couple handfuls of tortilla chips to really fine pieces and stir them into the soup. Bring the soup back to a boil, stirring, for the thickening to take effect.
5. To serve your soup, sprinkle in some Monterey Jack cheese and some Parmesan cheese, then lay in some avocado slices or dices. Place the dollop of sour cream on top, then a pinch of pico de gallo seasoning for color. Top with a cilantro sprig and serve.Alternate method

For cooking in a slow cooker: Throw all the ingredients in the list down to (and including) the chipotle into your crock pot. cook on low for 4-6 hours. Add the shrimp (if using) and simmer for 10 minutes. Now start at Step 4.