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Marissa Bolden

Chicken Chorizo Wild Rice Soup

This chicken chorizo wild rice recipe is cozy, savory, and quietly bold. Roasted chicken legs infuse the broth, chorizo adds smoky depth, and wild rice gives the whole thing body and chew. Finished with crispy chicken skin and crunchy fried tortillas,
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 chicken leg quarters
  • 4 oz chorizo
  • 2 tsp salt plus 2 tsp for seasoning, to taste
  • 2 cups water
  • 1 yellow onion diced
  • 1 celery stalk diced
  • 1 sweet yellow pepper diced
  • 2 tbsp cilantro minced
  • 1/2 cup wild rice
  • 2 bay leaves
  • 2 tsp garlic powder
  • 2 tbsp canola oil for frying
  • 2 corn tortillas for garnish

Method
 

  1. Roast the Chicken:
  2. * Rub the chicken leg quarters evenly with the initial 2 tsp of salt and the chorizo.
  3. * Place the chicken, skin-side up, in a roasting pan with 2 cups of water.
  4. * Roast at 350°F for 1 hour.
  5. * Remove the chicken and set it aside, reserving the liquid and any drippings in the pan.
  6. Prepare the Soup Base:
  7. * Add the diced onion, celery, sweet pepper, wild rice, bay leaves, garlic powder, and cilantro to the roasting pan with the reserved liquid.
  8. * Bring the mixture to a boil, then reduce heat and simmer for 40 minutes, or until the wild rice is tender.
  9. Finish the Soup:
  10. * Separate the chicken meat from the skin. Chop or shred the meat and return it to the soup base.
  11. * Adjust the seasoning with the remaining salt to taste.
  12. Prepare the Garnish:
  13. * In a sauté pan, heat the canola oil.
  14. * Fry the chicken skin until it is crisp. Set aside.
  15. * Fry the corn tortillas until they are stiff and crunchy. Season them lightly with salt.
  16. Serve:
  17. * Ladle the soup into bowls.
  18. * Top each serving with torn pieces of the fried corn tortillas and the crispy chicken skin.