I have a lot of cookbooks {don’t we all?}. Not so many that they’re not all stored in one cupboard, but just enough that I could go years without having to look up a recipe online. And despite having plenty of these treasured tomes…sometimes…I just need another. Yes, need.
So I was on Amazon afew weeks ago {buying the best – and cheapest – toy ever for my 4 month old} when the cookbook hankering kicked in. Williams-Sonoma has never let me down so I decided to see what was out there. My goodness golly do they have dozens of delicious cookbooks that I would just love to get my grubby little hands on! I think I added about 7 of them to my Wishlist and decided to go for Soup of the Day, 365 Recipes for Every Day of the Year.
Fall has swooped in fast and I am more than ready to get my soup on. Justin and I couldn’t decide which one to try first, so we decided to make whatever soup was marked for the day we were making it {gee – what an idea!}. September 23rd had a delicious picture of “Chorizo and Chicken Stew with Avocado Crema” and I was delighted! Even more so when the soup tasted just as amazing as it looked! Go on…buy the book. Or make this soup. Then buy the book. Happy Fall Y’all!
***Congratulations to Betsy! She’s won herself a fantastic Labrador tote!
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."
Ingredients
- 1 skinless, boneless chicken breast
- 1/2 pound Mexican chorizo
- 2 tablespoons olive oil
- 1 yellow onion, diced small
- 2 clove garlic, minced
- 1 red bell pepper, seeded and chopped
- 4 cups chicken broth
- 1 tablespoon minced thyme
- salt and freshly ground pepper
For the Avocado Crema
- 1 avocado, pitted and peeled
- 1/4 sour cream {or plain Greek yogurt}
- 1 tablespoon fresh lime juice
Instructions
- In a small saucepan, cover the chicken breast with cold water by about 1 inch and bring it to a boil over high heat.
- Reduce the heat to low and simmer until the chicken is cooked through, 15 – 18 minutes {skim off any foam on the surface}.
- When it is cool enough to handle, shred the meat.
- 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.
- 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.
- Add the shredded chicken, chorizo, broth, and thyme, and simmer, uncovered, for about 15 minutes to blend the flavors. Season with salt and pepper.
- To make the avocado crema, put the avocado in a small bowl and mash with a fork until creamy and smooth.
- Add the sour cream, the lime juice, and two large pinches of salt and stir to combine.
- Serve the soup, accompanied with the avocado crema.
