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Chorizo-Spiced Mexican Broccoli Cheddar Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 lb ground chorizo
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Brown the chorizo in a skillet over medium heat, breaking it into crumbles as it cooks. Drain excess fat and set aside.
  • Add the cooked chorizo, onion, garlic, broccoli florets, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker.
  • Stir to combine, then cover and cook on low for 6 hours until the broccoli is tender.
  • Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup thickens.
  • Season with salt and pepper to taste, then ladle into bowls and top with chopped cilantro.

Notes

Stir the cream in slowly at the end to keep the soup smooth. If you prefer less spice, use mild chorizo and reduce the chili powder by half. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet