posted by Jennifer on chicken, crock pot recipes, Dinner Idea, pasta, soup

Earlier this week, I made a few things with soy chorizo. It was so good, but by the end of the week, I still had half a tube left and wasn’t sure if I could freeze it, so I decided to make a soup with it! I just used things I had leftover at the end of the week, and you can do the same thing.

Ingredients I used:

1/2 tube of Soy chorizo
1 chicken breast (mine was frozen)
3 large carrots. sliced
2 baby green peppers
1 jalapeno – seeds removed, and chopped
2 stalks celery, diced
2 stalks green onions (white and green part) chopped
3 cloves garlic, chopped
1 can black beans, rinsed
1/2 cup uncooked macaroni
fresh cilantro
6 cups water with 6 tsp. chicken broth

Directions:

In a large pot add the chorizo and cook for several minutes, breaking up the pieces. Next I took the green pepper and jalapeno pepper and added 6 cups of water with 6 tsp. chicken stock mix into a blender and blended that altogether.

I poured that liquid mixture into the pot with the chorizo. Next I added the frozen chicken breast, it was pretty big, so I just added the one. Bring the broth to a boil, then simmer for about 20 minutes until the chicken is done. I took the chicken out of the broth, shredded it with 2 forks, then added it back to the broth.

The vegetables come next WITH the 1/2 cup of elbow macaroni, add the rest of the veggies into the pot and cook on low for another 20 minutes or so until the veggies are tender and the pasta is done.

I actually didn’t put any other seasonings into it because the seasonings from the soy chorizo gave the broth such great flavor I didn’t think it needed anything else!

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On another note, I wanted to let you know of my blogger friend Amie of The Healthy Apple. She and Silvana Nardone have launched a new online magazine called Easy Eats. If you have to follow a gluten free or restricted diet, this magazine is for you! Check it out when you get a moment.

Tags: chicken soup, chorizo soup, vegetable soup