Ingredients
250g Mexican Chorizo
80g chopped onions
2 cloves garlic, pressed
720ml chicken broth
200g potatoes, diced
8g chicken bouillon granules (such as Knorr®)
2.5ml cumin
2.5ml Mexican oregano
80ml heavy whipping cream
Salt and freshly ground black pepper to taste
Directions
Step 1
In a soup pot over medium heat, cook the chorizo and onions until the onions are soft and translucent, and the chorizo is fully cooked, about 7 to 8 minutes. Add the garlic and cook for an additional 1 minute until fragrant.
Step 2
Add the chicken broth, potatoes, chicken granules, cumin, and oregano. Bring to a boil and simmer until the potatoes are fork-tender, about 6 to 10 minutes. Reduce the heat and stir in the heavy whipping cream. Season with salt and pepper.