Chicken Chorizo Stew

Last night I made a Chicken Chorizo Stew. It isn't super healthy due to the chorizo ( I actually used Soy-chorizo; cant tell the difference) but as there isn't that much used for a whole pot, I'll let you decide that for yourself!


2 chicken breasts cut up in to bite size chunks or equivalent amount of chicken tenders
1/2 package of chorizo sausage, chopped up or squeezed out of casing and broken apart
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
3 stalks of celery, chopped
1 (15-ounce) can stewed tomatoes (recommended to get the ones with Mexican spices in it)
1 (15-ounce) can black beans, drained
2 teaspoons hot sauce
2-3 cups chicken stock (depending on how stew/soup like you want it)
1 (15-ounce) can corn, drained, or two cups frozen
1/4 tbs ground cumin
1/4 tbs ground corriander

Suggested garnishes: sour cream, chopped cilantro, shredded cheese, tortilla chips

Chop chicken into bite-size pieces and season with salt and pepper. Heat a medium soup pot and add extra-virgin olive oil. Add the chicken and chorizo to pot. Lightly brown, 2 minutes, then add cumin, coriander and garlic. Cook another 2 to 3 minutes, then add peppers, onions and celery. Cook 5 minutes until onions are glassy and tender, then stir in tomatoes, black beans, corn, and hot sauce. Add chicken stock and bring stew to a bubble.

Let simmer partially covered for 30 min before serving. Add garnishes if desired.