Chorizo and Chicken Stew with Avocado Crema

Yield 4-6 servings

Recipe from "Williams-Sonoma, Soup of the Day, 365 Recipes for Every Day of the Year."


For the Avocado Crema


  1. In a small saucepan, cover the chicken breast with cold water by about 1 inch and bring it to a boil over high heat.
  2. Reduce the heat to low and simmer until the chicken is cooked through, 15 – 18 minutes {skim off any foam on the surface}.
  3. When it is cool enough to handle, shred the meat.
  4. Warm a large, heavy pot over medium-high heat.  Add the chorizo and cook, stirring often, until it’s browned on both sides {about 8 minutes}.  Transfer it to a bowl.
  5. Add the onion and garlic and saute it all until it’s translucent {about 5 minutes}.  Add the bell pepper, stir it to coat it, and cook for 3 minutes.
  6. Add the shredded chicken, chorizo,  broth, and thyme, and simmer, uncovered, for about 15 minutes to blend the flavors.  Season with salt and pepper.
  7. To make the avocado crema, put the avocado in a small bowl and mash with a fork until creamy and smooth.
  8. Add the sour cream, the lime juice, and two large pinches of salt and stir to combine.
  9. Serve the soup, accompanied with the avocado crema.

Recipe by Unruly Bliss at