Chicken and Chorizo Tortilla Soup

Name: Chicken and Chorizo Tortilla Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-10 serving(s)
Ingredients: 1 lb chicken tenders, cubed; 1/2 lb spanish chorizo, casing removed, diced; 1 yellow onion, chopped; 5 stalks celery, chopped; 4 carrots, chopped; 1 (15 ounce) can kernel corn; 4 dried anaheim chilies; 2 cups chicken stock; 4 tablespoons butter; 2 tablespoons oil; 1 tablespoon Worcestershire sauce; 1 (15 ounce) can diced tomatoes and green chilies; 1 (7 ounce) can tomato sauce; 3 bay leaves; 7 ounces medium vermicelli; 1 lime, zested and juiced, and quartered; 4 ounces shredded cheddar cheese; 1/4 cup sour cream or 1/4 cup plain Greek yogurt; 2 teaspoons Lawry's baja chipotle sauce with lime juice; 2 cups broken tortilla chips; salt; pepper; 2 tablespoons parsley

Submitted by khartway

"A updated version of your favortie mexican restaurant's Chicken Tortilla Soup - with a little more oomph! A perfect way to celebrate Cinco de Mayo."

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Ready In:: 30mins
Ingredients:: 23
Serves:: 8-10

ingredients

1 lb chicken tenders, cubed
¹⁄₂ lb spanish chorizo, casing removed, diced
1 yellow onion, chopped
5 stalks celery, chopped
4 carrots, chopped
1 (15 ounce) can kernel corn
4 dried anaheim chilies
2 cups chicken stock
4 tablespoons butter
2 tablespoons oil
1 tablespoon Worcestershire sauce
1 (15 ounce) can diced tomatoes and green chilies
1 (7 ounce) can tomato sauce
3 bay leaves
7 ounces medium vermicelli
1 lime, zested and juiced, and quartered
4 ounces shredded cheddar cheese
¹⁄₄ cup sour cream or 1/4 cup plain Greek yogurt
2 teaspoons Lawry's baja chipotle sauce with lime juice
2 cups broken tortilla chips
salt
pepper
2 tablespoons parsley

directions

In a large sauté pan heat 2 TB butter and 1 TB oil.
Add onions and celery and sauté until tender.
Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer.
Add carrots to onion and celery mixture and continue to sauté until golden and slightly tender.
Meanwhile, add chilies and all liquid into a blender and blend until completely smooth.
Add blended chili mixture to the sautéing vegetable mixture and deglaze.
Add chopped chicken and diced chorizo and stir well to incorporate.
In another sauté pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty.
Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente.
Add noodles and all the liquid into the large soup pot.
Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer.
Allow soup to simmer for 10 - 15 minutes.
Serve with cheese, chips, sour cream, and splash of lime.