I downloaded the Williams Sonoma e-book of soups – it features a soup for every day of the year. The soup featured on September 23 sounded interesting to me and here is my adaptation. I used different peppers (Anaheim peppers instead of red bell pepper, but in hindsight I should have roasted the peppers and skinned them rather than chopping them and adding them to the soup). Instead of cooking my own chicken I used a already cooked rotisserie chicken from the local market.
Chorizo and Chicken Stew with Avocado Crema
Adapted from Williams-Sonoma Soup Of the Day Cookbook Sept 23
Serves 6
- 2-3 cups shredded rotisserie chicken
- 1/2 lb Mexican chorizo, cooked and drained
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 Anaheim chilies, roasted and peeled, and chopped
- 6 cups low sodium chicken broth
- 1 tsp dried thyme
- salt and pepper to taste
For the Avocado Crema
- 1 avocado, pitted, peeled, and mashed
- 1/4 cup sour cream
- 1 Tbsp fresh lime juice
In a large sauce pan, heat the oil over medium heat and add the onion, saute for about 5 minutes. Add garlic and cook until fragrant for about one minute longer. Add the Anaheim chili and cook for another 3 minutes. Add the shredded chicken, chorizo, broth and seasonings and simmer them for 15 minutes.
To make the Avocado Cream: Combine the avocado, sour cream and lime.
To serve: Ladle the soup into bowls and top with a tablespoon of the avocado cream. Garnish with a lime wedge.
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