Ingredients Jump to Instructions ↓

  1. 1 pound chicken tenders

  2. Salt and pepper

  3. 3/4 pound chorizo sausage, in packaged meats case near kielbasa

  4. 2 tablespoons extra-virgin olive oil

  5. 3 cloves garlic , smashed

  6. 1 red bell pepper , chopped

  7. 1 medium onion, chopped

  8. 6 small red potatoes, diced

  9. 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)

  10. 1 (15-ounce) can dark red kidney beans, drained

  11. 2 teaspoons hot sauce

  12. 1 quart chicken stock

  13. 1 sack red or blue corn tortilla chips

  14. 2 cups shredded pepper jack or smoked Cheddar

  15. Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat medium soup pot over medium-high heat.

  2. 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 tomatoes, kidney beans , and hot sauce. Add chicken stock and bring soup to a bubble.

  3. Preheat broiler.

  4. 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.


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