Ingredients
2 tbsp olive oil
2 tbsp butter
600 g skinless boneless chicken breasts, cut into 5 cm cubes
2 tbsp Worcestershire sauce
1 tsp garlic salt
black pepper to taste
2 cloves garlic, minced
225 g chorizo sausage, casings removed
1 liter chicken stock
1 can (400 g) Mexican-style stewed tomatoes
240 ml heavy cream
salt to taste
100 g shredded Monterey Jack cheese
30 g grated Parmesan cheese
60 ml sour cream, for topping
Directions
Step 1
In a large pot over high heat, heat the olive oil and add the butter. Add the chicken and season with Worcestershire sauce, garlic salt, and black pepper. Cook the chicken until no longer pink in the center, then stir in the minced garlic. Transfer the chicken to a plate and set aside.
Step 2
In the same pot over medium-high heat, cook the chorizo until it turns a dark golden brown, breaking up any large pieces. Stir in the chicken stock, stewed tomatoes, and the reserved chicken with its juices. Reduce the heat to medium-low and simmer for 20 minutes. Stir in the heavy cream and simmer for another 5 minutes. Season with salt. Serve the soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.