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Chicken, Chorizo And Tortilla Stoup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Chicken tenders Salt - to taste Freshly-ground black pepper - to taste

    2. 3/4 lb 340g / 11oz Chorizo sausage

    3. 2 tablespoons 30ml Extra-virgin olive oil

    4. 3 Garlic cloves - smashed

    5. 1 Red bell pepper - chopped

    6. 1 Onion - chopped (medium)

    7. 6 Red potatoes - diced (small)

    8. 1 Dark red kidney beans - (15 oz) - drained

    9. 2 teaspoons 10ml Hot sauce

    10. 1 Fire roasted chopped tomatoes - (15 oz)

    11. 1 Chicken stock

    12. 1 Bag red or blue corn tortilla chips

    13. 2 cups 474ml Shredded pepper jack or smoked Cheddar Suggested Garnishes Chopped scallions Chopped cilantro or fresh thyme leaves

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. Description: "Stew-Like Soup"

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