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Ingredients
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1 (9 ounce) roll Mexican chorizo
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1/3 cup chopped onions
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2 cloves garlic, pressed
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3 cups chicken broth
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1 cup diced potatoes
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1/2 tablespoon chicken bouillon granules (such as Knorr®)
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1/2 teaspoon ground cumin
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1/2 teaspoon Mexican oregano
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1/3 cup heavy cream
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salt and freshly ground black pepper to taste
Directions
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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.
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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.
Nutrition Facts (per serving)
| 421 | Calories |
| 32g | Fat |
| 14g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 421 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 14g | 69% |
| Cholesterol 82mg | 27% |
| Sodium 1744mg | 76% |
| Total Carbohydrate 14g | 5% |
| Dietary Fiber 1g | 5% |
| Total Sugars 3g | |
| Protein 19g | 37% |
| Vitamin C 6mg | 6% |
| Calcium 46mg | 4% |
| Iron 2mg | 11% |
| Potassium 575mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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