A favorite comfort food gets a bit of a kick with spicy chorizo sausage and chiles. This recipe is quick enough for a weeknight.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
45 mins
Servings:
6
Yield:
8 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, combine potatoes, chicken broth and onion. Bring to a boil; reduce heat. Cover and simmer until potatoes are tender, about 20 to 25 minutes. Remove from heat; cool slightly.

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  • Meanwhile, in a skillet, cook chorizo sausage over medium until browned and cooked through. Drain on paper towels.

  • Using an immersion blender, blend potato mixture until smooth (or puree in batches in a blender); return to Dutch oven. Stir in yogurt, milk, green chiles, ground chipotle pepper and black pepper; heat over medium. Stir in 1 1/2 cups of the Monterey Jack cheese until melted.

  • Serve soup topped with the remaining 1/2 cup cheese, the chorizo, green onions and, if desired, jalapeño and/or hot sauce.

Nutrition Facts

421 calories; fat 21g; cholesterol 61mg; saturated fat 11g; carbohydrates 37g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 22g; vitamin a 414.1IU; vitamin c 12.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 3.4mg; vitamin b6 0.7mg; folate 35.8mcg; vitamin b12 1mcg; sodium 965mg; potassium 912mg; calcium 380mg; iron 2.2mg.
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