chorizo cilantro soup....soooo good!

When Craigy was visiting, he got us on a Chorizo kick (a spanish sausage).

So we bought chorizo - which we enjoyed immensely on the night we cooked mussels and oysters. With the left-overs, I made this soup:

Info & Pic taken from here

The soup:

1 tablespoon oil

¾ lb fresh chorizo sausage , casings removed

¾ lb boneless skinless chicken breast , cut into 1/2-inch cubes

1 cup chopped onion

½ cup sliced celery

1 cup sliced carrot

1 poblano pepper , seeded, stemmed and diced

1 ½ teaspoons salt

1 teaspoon minced garlic

2 tablespoons oil

¼ cup all-purpose flour

1 (14 ½ ounce) canfire roasted diced tomatoes or 1 (14 ½ ounce) can regular diced tomatoes

6 cups low sodium chicken broth

Dumplings:

1 (6 ½ ounce) package Martha White yellow cornbread mix

2 teaspoons grated lime peel

2 tablespoons milk

½ cup sour cream

½ cup fresh cilantro , coarsely chopped

Garnish:

• sour cream , chopped avocado, chopped cilantro, lime wedges

Process:

• HEAT 1 tablespoon oil in cast iron 5-quart fryer, over medium heat. Add chorizo and cook 2 to 3 minutes, using back of spoon to break into pieces. Add chicken. Cook 2 minutes. Add onion, celery, carrots, poblano pepper and salt and cook 3 to 4 minutes, stirring occasionally. Add garlic. Cook 1 minute. Add 2 tablespoons oil. Stir in flour. Cook 1 minute. Add tomatoes and chicken broth. Stir well, scraping bits off bottom of pan. Cover. Bring to a boil for 10 minutes. Uncover and simmer 15 to 20 minutes.
• STIR together cornbread mix, lime peel, milk, sour cream and 1/2 cup cilantro in medium bowl. Mixture will be thick. Set aside 10 minutes to ensure liquid is absorbed into cornmeal. Drop by tablespoonfuls into simmering soup. Cover and cook 8 to 10 minutes, or until puffed and firm.
• TO SERVE, spoon a couple dumplings into each bowl and ladle soup around dumplings. Garnish with sour cream, cilantro, avocado and/or a squeeze of lime juice.

I think you could make this with substituting italian sausage. It's too good to pass up!