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cilantro and chorizo soup

★★★★★ 1
a recipe by
Patrick Johnson
Kingwood, TX

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.

★★★★★ 1
serves 12-14
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For cilantro and chorizo soup

  • 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
  • 8 oz
    cotija cheese
  • 3/4 tsp
  • 1 tsp
    cayenne pepper
  • 3/4 tsp
    ground cumin

How To Make cilantro and chorizo soup

  • 1
    Brown crumbled chorizo in skillet.
  • 2
    Add cilantro and a small amount of chicken broth to food processor and process until very smooth (about 2 minutes).
  • 3
    Add butter and flour to sauce pan over medium-high heat and cook, stirring constantly, for about 5-7 minutes.
  • 4
    Once the butter/flour mixture is cooked add remining chicken broth and cilantro puree and bring to boil for 5 minutes.
  • 5
    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.
  • 6
    Serve with about an ounce of chorizo and 1/2 ounce of cotija cheese as garnish.

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