Chicken, Chorizo And Tortilla Stoup

By á-170456

Ingredients

• SUGGESTED GARNISHES:
• 1 pound chicken tenders
• Salt to taste
• Freshly-ground black pepper to taste
• 3/4 pound chorizo sausage
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves smashed
• 1 red bell pepper chopped
• 1 medium onion chopped
• 6 small red potatoes diced
• 1 can dark red kidney beans - (15 oz) drained
• 2 teaspoons hot sauce
• 1 can fire roasted chopped tomatoes - (15 oz) (Muir Glen recommended)
• 1 quart chicken stock
• 1 bag red or blue corn tortilla chips
• 2 cups shredded pepper jack or smoked Cheddar
• Chopped scallions
• Chopped cilantro or fresh thyme leaves

Preparation

Step 1

Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in hot sauce and tomatoes. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.

This recipe yields 4 servings.