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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