One of my tips for managing my time is to make a large pot of soup on Saturday or Sunday. I have several favorites that I tend to make in rotation. I freeze some of the pot and eat off the remainder during the week. It makes for an easy home cooked supper during the week when I’m running late or have something after work.
This weekend I opted to make a new favorite – chicken chorizo tomato soup.
2 tablespoons olive oil
3 large chicken breasts cut into bite size chunks
3 links chicken chorizo sausage removed from the skin
1 large onion chopped
1 red bell pepper chopped
2 quarts chicken stock
1 large can diced tomatoes
1 large can diced fire-roasted tomatoes
3 cloves minced garlic cloves
cilantro, salt and pepper to taste
In a large Dutch oven over medium heat, sauté for five minutes or until the sausage cooked done and the chicken is cooked to a light brown, the olive oil, chicken, chorizo, onion, pepper, and garlic. Add the salt, pepper, and cilantro and sauté for an additional two minutes. Add the tomatoes and stir into the pot. Let cook about two minutes. Finally, add the chicken stock and cook on low heat for four hours.