I’m really happy how well this soup recipe I created came out. It’s a hearty chunky soup without using potatoes to try make this lower carbs while being big bold flavor courtesy of the chorizo. I was torn between using Jicama or Turnips for this recipe as my potato substitute, and I’m glad I chose the jicama. It’s really cooked well and soften close to a potato texture that it actually fooled my kids who thought they were potatoes. My picky eaters loved it and said they want me to keep this recipe for sure.
2 lbs pork Chorizo (I used Stater Bros Butcher Dept that’s ground sausage seasoned).
5-6 Boneless Skinless Chicken Thighs
48 oz Chicken Stock
1 15oz can cream of chicken
1 Large Jicama Chopped in cubes
1 Cub Baby Portobello Mushrooms Sliced
1 Bunch of Kale (Stems removed First, then rough chop)
7-8 Cloves of sliced Garlic minced
2 Large shallots chopped
1/2 Tablespoon Garlic Salt
1/2 Tablespoon Garlic powder
1/2 Tablespoon Onion Powder
Salt & pepper to taste
- Brown the Chorizo in a skillet, then transfer to crock pot with slotted spoon to make sure not transferring the majority of the grease
- Brown the Chicken Thighs in the same skillet with the chorizo grease. Make sure to cook about 3/4 of the way through, remove and chop into bite size pieces and place into the crockpot
- place remaining ingredients into the crockpot and cook on high 5 hours or low 7-8 hours.