Place the peppers on a rimmed cookie sheet and broil until the skin is blackened. Place the peppers in a Ziploc bag to steam. When cooled remove the blackened skin and dice the red pepper and mince the jalapenos. Set aside.

Remove the Chorizo meat from the casings and saute in a large pot over medium heat until browned. Remove the meat onto a paper towel-lined plate. Drain any fat.

In the same pot over medium heat add the Tbsp. of olive oil and saute the onion until translucent. Add the garlic, paprika, smoked paprika, crushed red pepper, salt, and pepper. Saute for 1-2 min. Reserve 1/4 of the red pepper and add the rest with the jalapenos. Add the chicken stock and canned tomatoes. Cook simmering for 15 min.

With a handheld immersion blender or standup blender, blend until smooth. Add the reserved Chorizo and peppers, heat through, and serve with a dollop of sour cream.