Ingredients

• ounces Mexican chorizo
• 0.33 cups onions
• 2 cloves garlic , pressed
• 3 cups chicken broth
• 1 cup potatoes
• 0.5 tablespoons chicken bouillon granules (
• 0.5 teaspoons cumin
• 0.5 teaspoons oregano
• 0.33 cups heavy cream
• salt and freshly ground black pepper to taste

Instructions

1. 1 Combine chorizo and onions in a soup pot over medium heat and cook until onions are soft and translucent and chorizo is fully cooked, 7 to 8 minutes. Add garlic and cook until garlic is fragrant, about 1 minute more.
2. 2 Add chicken broth, potatoes, chicken granules, cumin, and oregano. Bring to a boil and simmer until potatoes are fork tender, 6 to 10 minutes. Reduce heat and stir in heavy whipping cream. Season with salt and pepper.

Nutrition per serving