Chicken Chorizo

  • 1 package Bean's Chicken Chorizo Sausage, sliced thin
  • 8 cups Swanson's Organic Chicken Broth
  • 1 can (15.5 oz) kidney beans, drained
  • 1 can (14.5 oz) Hunt's Diced Tomatoes with Basil, Garlic & Oregano
  • 1 lb potatoes, peeled & diced
  • 4 cups cabbage, coarsely chopped
  • 1 lb turnips, peeled & diced
  • 3 carrots, sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced or ½ teaspoon garlic powder
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Combine all the ingredients in a large pot. Bring to a boil. Reduce the heat and simmer, stirring occasionally, about 2 ½ hours, until the soup thickens.

  • 1 package Bean's Chicken Chorizo, sliced thin
  • 6 green onions, chopped
  • 1 red or yellow pepper, chopped
  • 12 eggs, slightly beaten
  • flour tortillas, warmed
  • salsa and sour cream for garnish

Sauté chorizo in skillet over medium heat for 5 minutes. Add the green onions and peppers, cook for 2 minutes. Add the eggs and scramble. Roll the mixture into tortillas. Garnish with sour cream and salsa.

  • 1 package Bean's Chicken Chorizo Sausage, sliced
  • 1 16 oz package Prince's spaghetti
  • 1 cup half and half
  • 2 8 oz pieces Saco Jalapeno Cheese, shredded
  • 1 can (4.5 oz) chopped green chilies
  • ½ teaspoon ground cumin

Brown the sausage in a nonstick skillet over medium heat.

Cook the spaghetti and drain. In the same pot, heat the half and half over low heat. Add the remaining ingredients and toss until the cheese is melted. Served immediately. Serves 4-6.

  • 1 package Bean's Chicken Chorizo Sausage, sliced thin
  • 8 oz Philadelphia cream cheese, softened
  • ½ cup cornmeal
  • 3 tablespoons sugar
  • 1 can (15 oz) Green Giant whole kernel corn, drained
  • 4 eggs
  • 2 cups Shredded Cheddar Cheese
  • 6 scallions, sliced
  • ½ jalapeno pepper, seeded & minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Preheat oven to 375°. Beat together cream cheese, cornmeal & sugar until smooth. Beat in eggs, one at a time. Stir in 1 cup cheese and remaining ingredients. Pour half of mixture into greased 2-quart casserole. Cover with ½ of sausage. Pour remaining egg mixture over, add the rest of the sausage and top with remaining cheese. Bake about 30 minutes until light golden and set. Let cool 5 minutes before serving. Serves 4-6.

  • 1 lb boneless chicken, cut in pieces
  • 1 teaspoon paprika (smoked if you have it)
  • 1 tablespoon olive oil
  • 1 package Bean's Chicken Chorizo Sausage, sliced
  • 1 onion, diced
  • ¾ lb fresh tomatoes, chopped
  • 2 cans (16 oz) butter beans, not drained
  • 2 cloves garlic, chopped
  • 4 tablespoons fresh parsley, chopped
  • ¼ teaspoon ground thyme (or 1 teaspoon fresh)
  • 1 bay leaf
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Sprinkle the chicken pieces with paprika. Heat olive oil in a heavy pot and cook over medium heat, stirring until the chicken is browned. Remove the chicken and add the chorizo and onion to the pot. Cook over low heat for 5 minutes. Add garlic & parsley. Cook & cover gently for 10 minutes. Add the tomatoes, beans, chicken, thyme and bay leaf. Simmer for about 30 minutes. Remove lid and cook another 15 minutes, until thick & rich. Serves 4.