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Chorizo-Chicken Chiloup! (paleo chili or soup?)

Chorizo-Chicken Chiloup! (paleo chili or soup?)

I started out thinking that this recipe would be a soup, but then it had a little bit of a resemblance to a chili, or maybe a stew…so I asked my trusted Facebook folks and they advised calling it a Chiloup, Stilli, Stewli, Schillew, and even a Stoup!  So, take your pick, but definitely try this recipe if you like a little spice with your comfort food and give this version of paleo chili a try!

Some other Cavegirl Cuisine recipes that you may enjoy:
Potato-Free Cottage Pie
Red Wine Sirloin Tops with Mushroom and Onion Gravy with Root Veg Mash
Roasted Cauliflower and Bacon Soup
Chorizo-Chicken Chiloup (paleo chili)

 

Chorizo-Chicken Chiloup Recipe (paleo chili)

Chorizo-Chicken Chiloup

ladle 250x250

Ingredients

  • • 1 pound loose chorizo (or cut from the casings)
  • • 1 red onion, diced
  • • 1 small red bell pepper, seeded and diced (or color of choice)
  • • 8 ounces baby bella mushrooms (or mushrooms of choice), sliced
  • • 2 tablespoons ghee or organic butter
  • • 3 stalks of celery, chopped
  • • 3 carrots, peeled and chopped
  • • 1/2 teaspoon ground coriander
  • • 1/2 teaspoon smoked paprika
  • • sea salt and ground pepper, to taste
  • • 1 pound chicken thighs, lightly cooked and diced (it will continue to cook in the soup)
  • • 4 cups chicken broth (or veggie broth)
  • 28-ounce can of diced tomatoes, strained
  • • Optional garnishes: sliced black olives, fresh cilantro, diced avocado

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, cook the chorizo, onion, bell pepper, mushrooms until the chorizo is cooked.  Add ghee, celery, carrots, coriander, paprika, salt, and pepper. Cook for 5 minutes. Add the chicken, broth and diced tomatoes.
  2. Cook covered on medium-low for 30 minutes or transfer to a slow cooker on low for several hours to really give the spices time to come alive!
  3. Continue to simmer uncovered for 1 hour. Spoon the paleo chili into bowls and garnish with optional toppings
  4. Enjoy!

Ingredients

  • 1 pound loose chorizo (or cut from the casings)
  • 1 red onion, diced
  • 1 small red bell pepper, seeded and diced (or color of choice)
  • 8 ounces baby bella mushrooms (or mushrooms of choice), sliced
  • 2 tablespoons ghee or organic butter
  • 3 stalks of celery, chopped
  • 3 carrots, peeled and chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • sea salt and ground pepper, to taste
  • 1 pound chicken thighs, lightly cooked and diced (it will continue to cook in the soup)
  • 4 cups chicken broth (or veggie broth)
  • 28-ounce can of diced tomatoes, strained
  • Optional garnishes: sliced black olives, fresh cilantro, diced avocado

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, cook the chorizo, onion, bell pepper, mushrooms until the chorizo is cooked.  Add ghee, celery, carrots, coriander, paprika, salt, and pepper. Cook for 5 minutes. Add the chicken, broth and diced tomatoes.
  2. Cook covered on medium-low for 30 minutes or transfer to a slow cooker on low for several hours to really give the spices time to come alive!
  3. Continue to simmer uncovered for 1 hour. Spoon the paleo chili into bowls and garnish with optional toppings
  4. Enjoy!