Cilantro and Chorizo Soup

Name: Cilantro and Chorizo Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12-14
Cuisine: Mexican
Ingredients: 3 bunch cilantro, tough stems removed; 64 oz chicken broth; 1 stick butter, unsalted; 5 tsp all purpose flour; 16 oz sour cream; 16 oz cream cheese; 3 clove garlic, minced; 1 lb chorizo; 8 oz cotija cheese; 3/4 tsp salt; 1 tsp cayenne pepper; 3/4 tsp ground cumin

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By Patrick Johnson
@pwjohnso

Always finding cilantro ver cheap, I was motivated to find a unique use for one of my favorite herbs. This rich and delicious recipe is sure to make you come back for seconds.

NOTE: This recipe can be lightened up by switching out the notable ingredients for reduced fat versions. However, it is not intended to be a meal but an indulgent appetizer. Live a little.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

12-14

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 bunch

cilantro, tough stems removed
64 oz

chicken broth
1 stick

butter, unsalted
5 tsp

all purpose flour
16 oz

sour cream
16 oz

cream cheese
3 clove

garlic, minced
1 lb

chorizo
8 oz

cotija cheese
3/4 tsp

salt
1 tsp

cayenne pepper
3/4 tsp

ground cumin
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How to Make Cilantro and Chorizo Soup

Step-by-Step

Brown crumbled chorizo in skillet.
Add cilantro and a small amount of chicken broth to food processor and process until very smooth (about 2 minutes).
Add butter and flour to sauce pan over medium-high heat and cook, stirring constantly, for about 5-7 minutes.
Once the butter/flour mixture is cooked add remining chicken broth and cilantro puree and bring to boil for 5 minutes.
Add sour cream, cream cheese (in small chunks), minced garlic, cumin and cayenne pepper to saucepan and simmer, stirring occasionally, for 25 minutes. Adjust seasoning with salt and additional cayenne if desired.
Serve with about an ounce of chorizo and 1/2 ounce of cotija cheese as garnish.