Chicken & Chorizo Chili with Avocado Crema

A favorite one pot soup/stew that you’ll want to make all year round.  We used chorizo and ground chicken in this recipe, but you can also use ground turkey or Italian sausage.  For a vegetarian option, use chickpeas as the protein.  

SHOPPING LIST: 

1/2 pound ground chicken (or turkey) 

1/4 pound ground chorizo 

1 Tablespoon Bella Cucina Extra Virgin Olive oil 

1 large yellow onion, diced 

1 large carrot, cut into small dice 

1 teaspoon Bella Cucina Peperoncini & Pimenton Salt 

3 Tablespoons Bella Cucina Sun-dried Tomato Pesto 

2 adobo smoked chipotles (canned) or 2 dried, reconstituted in warm water. 

1 -23 ounce jar Bella Cucina Organic Passata Tomato Puree 

2 cups chicken broth 

PREPARATION: 

In a large saucepan, heat the olive oil and cook the chicken and chorizo over medium high heat, breaking up the meat as it cooks. When the meat is cooked, about 7-10 minutes, remove with a slotted spoon to a bowl.   

To the same pot, add the onions and carrots  and  salt to the pot.  Cook, stirring occasionally, until the onions are soft.  While the onions are cooking,  puree the chipotles with Passata and cilantro in a food processor or blender. When the onions are cooked,  add the meat back to the pan with the chipotle tomato mixture, cumin and broth.  Cook, covered, over medium low heat until the soup thickens, about 45 minutes.  Serve in a shallow bowl with avocado & lime crema. 

VARIATIONS: 

• Top with fresh cilantro leaves
• Add thinly sliced radishes
• For added hotness, thinly slice serrano or jalapeño pepper and add on top of crema