For the avocado crema, lime juice and sour cream are added to mashed avocados for a smooth, tangy version of guacamole. It melts into this soup, adding a creamy element and also helping to tame the spiciness of the chorizo.
Chorizo and Chicken Stew with Avocado Crema
- 1 skinless, boneless chicken breast half
- 1/2 lb. (250 g) Mexican chorizo, cut into slices 1/2 inch (12 mm) thick
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, seeded and chopped
- 4 cups (32 fl. oz./1 l) chicken broth
- 1 Tbs. minced fresh thyme
- Salt and freshly ground pepper
For the avocado crema:
- 1 avocado, pitted and peeled
- 1/4 cup (2 oz./60 g) sour cream
- 1 Tbs. fresh lime juice
1. In a small saucepan, combine the chicken breast with cold water to cover by 1 inch (2.5 cm) and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is cooked through, 15 to 18 minutes, skimming off any foam on the surface. Remove the chicken from the pan. When it is cool enough to handle, shred the meat.
2. Warm a large, heavy pot over medium-high heat. Add the chorizo and cook, stirring often, until browned on both sides, about 8 minutes. Transfer to a bowl. Add the oil and warm over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the bell pepper, stir to coat and cook for 3 minutes. Add the shredded chicken, chorizo, broth, and thyme and simmer, uncovered, for about 15 minutes to blend the flavors. Season with salt and pepper.
3. To make the avocado crema, put the avocado in a small bowl and mash with a fork until creamy and smooth. Add the sour cream, the lime juice and 2 large pinches of salt and stir to combine.
4. Serve the soup, accompanied with the avocado crema. Serves 4 to 6.
Find more soup recipes for every season and occasion in our cookbook
Williams Sonoma Soup of the Day, by Kate McMillan.