Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless chicken thighs work beautifully and stay extra juicy. Just cube them and cook until no longer pink.

The heat level depends on your chorizo. Mexican-style chorizo tends to be spicier than Spanish. If you prefer less heat, choose a mild variety.

You can substitute canned coconut milk for the heavy cream and skip the cheese toppings. The flavor will change slightly but still be delightful.

Creamy Keto Chorizo Chicken Soup | 30-Minute Low Carb Meal

Name: Creamy Chorizo and Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Keto
Ingredients: tablespoons olive oil; tablespoons butter; skinless boneless chicken breasts, cut into 2-inch cubes; tablespoons Worcestershire sauce; teaspoon garlic salt; black pepper to taste; cloves garlic, minced; /2 pound chorizo sausage, casings removed; cups chicken stock; (14.5 ounce) can Mexican-style stewed tomatoes; cup heavy cream; salt to taste; cup shredded Monterey Jack cheese; /4 cup grated Parmesan cheese; /4 cup sour cream, for topping

Ingredients

tablespoons olive oil
tablespoons butter
skinless boneless chicken breasts, cut into 2-inch cubes
tablespoons Worcestershire sauce
teaspoon garlic salt
black pepper to taste
cloves garlic, minced
/2 pound chorizo sausage, casings removed
cups chicken stock
(14.5 ounce) can Mexican-style stewed tomatoes
cup heavy cream
salt to taste
cup shredded Monterey Jack cheese
/4 cup grated Parmesan cheese
/4 cup sour cream, for topping

Instructions

Step 1

I start by heating olive oil and butter in a large pot over high heat. Once melted, I add the chicken cubes and season them with Worcestershire sauce, garlic salt, and pepper. Cook the chicken until it’s no longer pink inside, about 5-7 minutes, then stir in the minced garlic and let it cook for just a minute until fragrant. Remove the chicken to a plate and set it aside. In the same pot, toss in the chorizo and cook it over medium-high heat, breaking it up with a wooden spoon, until it turns a deep golden brown. Pour in the chicken stock and tomatoes, then return the chicken along with any juices back to the pot. Lower the heat to medium-low and let everything simmer for 20 minutes so the flavors can meld. Stir in the heavy cream and let it warm through for another 5 minutes, but don’t let it boil. Season with a pinch more salt if needed. Ladle the soup into bowls and top each serving with shredded Monterey Jack, Parmesan, and a dollop of sour cream. It’s a cozy meal that always satisfies.

Chef's Tip

For an extra layer of flavor, I like to brown the chicken until it has a slight crust before removing it from the pot. That caramelization adds depth to the broth, and don’t skip the Worcestershire sauce—it really balances the richness.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, thinning with a little chicken stock if the soup thickens too much.

Variation Tips

Swap the chorizo for spicy Italian sausage for a different kick, or stir in a handful of fresh spinach at the end for added greens. For a thicker stew-like consistency, reduce the stock by half and serve over cauliflower rice.

Creamy Chorizo and Chicken Soup