Heat 5 quart stock pot over med-high heat. Cook chicken and Chorizo.

Remove chicken and Chorizo from pot.

Using fat from chorizo to sauté garlic, onion, carrots and peppers. Drain excess fat from veggies and discard

Add meat and veggies back to pot. Add the juices, rotel, corn, seasonings, and broth.

Bring to a boil. Reduce heat and simmer for at least 30 min.

When close to be finished cooking add parsley to pot. If using dried parsley add with rest of seasoning.

Serve with rice, beans, fresh cilantro, sour cream, salsa, avocado, etc...