Chori Pollo has been a mexican favorite of mine since the first time I had chorizo. I almost always choose chicken over beef or pork, however, the combination of chicken with the spicy sausage is perfection and I can’t pass it up!

This dish combines all of those flavors with one of my other favorite things – SOUP! It’s also made in the Instant Pot – yet, ANOTHER one of my loves. However, you can make it on your stove top or in your crockpot, as well. It’s will just take a little bit more time.

Print Recipe

Instant Pot Chori Pollo Sopa (Chicken & Chorizo Soup)

Cuisine

Mexican

Cook Time

20 minutes

Servings

Ingredients

• 1 Onion chopped
• 2 Jalapeños diced
• 1/2 lb Ground chorizo sausage
• 1 lb Boneless, skinless chicken breast or thighs - cut into 1" pieces
• 16 oz Frozen cauliflower florets riced* see recipe notes
• 4 cups Chicken Broth sub vegetable broth
• 3 tbsp Tomato paste
• 2 tsp Pink salt
• 1 tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Smoked Paprika
• 1 tsp Oregano
• 1/2 tsp Chipotle
• 2 pinches Ground cinnamon
• 1 pinch Ground nutmeg
• chopped green onions optional
• Sour cream optional
• Avocado slices optional
• Pepperjack Cheese Sauce optional

Cuisine Mexican Cook Time 20 minutes Servings Ingredients 1 Onion chopped 2 Jalapeños diced 1/2 lb Ground chorizo sausage 1 lb Boneless, skinless chicken breast or thighs - cut into 1" pieces 16 oz Frozen cauliflower florets riced* see recipe notes 4 cups Chicken Broth sub vegetable broth 3 tbsp Tomato paste 2 tsp Pink salt 1 tsp Cumin 1 tsp Garlic powder 1 tsp Smoked Paprika 1 tsp Oregano 1/2 tsp Chipotle 2 pinches Ground cinnamon 1 pinch Ground nutmeg chopped green onions optional Sour cream optional Avocado slices optional Pepperjack Cheese Sauce optional

Instructions

1. With your instant pot set to "Saute", cook onions, jalapeños, chorizo, and chicken pieces for 3-5 minutes or until onions have began to soften. TIP: Sautéing your food for a couple minutes in the beginning will help the pot come to pressure quicker.
2. Add remaining ingredients to your Instant Pot and stir to combine. Hit the "Cancel" button to take it off of "Saute" mode.
3. Attach the lid and turn your valve to seal. Press the "Soup" button, adjust the time to 15 minutes, and let it cook!
4. When the timer goes off, turn the valve to vent, and do a QR.
5. Serve with chopped green onions, sour cream, avocado slices or my Pepperjack Cheese Sauce (dairy free). See recipes notes for a link to the recipe!**

Stovetop Instructions:

1. In a large soup pot over medium heat, sauté onions and jalapeños for 5-8 minutes until the onions have become translucent.
2. Add sausage and chicken to onions and peppers and cook for 5 minutes.
3. Add spices, broth, and cauliflower rice to your pot. Reduce heat to medium-low, cover, and cook for 20-30 minutes until the chicken is cooked through.
4. Turn your soup down to low and let simmer until ready to serve.

Crockpot Instructions:

1. Add all of the ingredients to your crockpot and stir to combine. Cook on high for 3-4 hours or on low for 6-7 hours.

Recipe Notes

*I thaw (or cook for a couple minutes) the frozen cauliflower and then pulse it in my blender for a few seconds to "rice" it. MUCH EASIER than breaking down a fresh head of cauliflower and "ricing" it. You can sub a bag of frozen riced cauliflower. It usually only comes in 12 oz bags; if you prefer not to use a partial second bag, reducing the cauliflower to 12 oz won't hurt the recipe.

**Pepperjack Cheese Sauce