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