Servings: 4 servings
Calories: 430kcal
Ingredients
- 8 oz Mexican chorizo raw, casing removed; sub: hot Italian sausage + 1/2 tsp smoked paprika
- 2 cups zucchini diced 1/2″; sub: diced yellow squash
- 1 cup heavy cream sub: full-fat coconut milk
- 2 cups chicken broth sub: bone broth
- 2 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1/4 cup onion finely diced; sub: 2 Tbsp dried onion
- 1/4 cup cotija cheese crumbled; sub: feta
- 1 tbsp olive oil if chorizo is lean; sub: avocado oil
- Salt & pepper to taste
- Optional garnish: cilantro leaves lime wedge
Instructions
- Brown chorizo: Heat a soup pot over medium; add chorizo and break up. Sauté 5 min until browned and oils release.
- Sauté aromatics: Stir in onion & garlic; cook 2 min. Drain excess grease if desired.
- Simmer veg: Add zucchini and broth. Bring to a gentle boil, then reduce to low; simmer 8 min until zucchini is tender.
- Finish creamy: Stir in heavy cream, warm 2 min without boiling. Taste, adjust salt & pepper.
- Serve: Ladle into bowls, sprinkle cotija, add cilantro and a squeeze of lime.
Nutrition
Serving: 1serving | Calories: 430kcal | Protein: 18g | Fat: 36g | Fiber: 2g
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