Chorizo Chicken Soup

Preheat the cooking vessel to its maximum temperature, then pour in the olive oil. Next, add the butter and combine them thoroughly, stirring constantly to create a uniform mixture. Add the chicken pieces and sprinkle with a blend of seasonings, including the savory flavor of Worcestershire sauce, the aromatic essence of garlic salt, and a pinch of pepper. Cook the chicken until it reaches an opaque, non-pink center, then stir in minced garlic to enhance its flavor. Remove the chicken from the pot and place it on a serving plate, setting it aside for later use.

In the same cooking vessel, continue to heat the chorizo over a moderate-high temperature, breaking up any large chunks with a spoon as it cooks. The chorizo should transform into a rich, dark golden brown color. Once achieved, stir in the chicken stock, diced tomatoes, and the previously cooked chicken along with its juices. Gradually decrease the heat to a lower setting and allow the mixture to simmer for 20 minutes, stirring occasionally.

To add richness to the soup, stir in a generous amount of heavy cream and continue to simmer for an additional 5 minutes. At this point, season the soup with a pinch of salt to bring out its full flavor.

Serve the soup hot, garnished with shredded Monterey Jack cheese, grated Parmesan cheese, and a dollop of sour cream on top.