Chicken- Chorizo Tortilla Soup

This soup is gluten-free adaptable- please see tips below the recipe…

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Chicken - Chorizo Tortilla Soup

Yield: 4 servings

Prep Time: 30 min

Cook Time: 35 min

Ingredients:

1 pound chicken tenders, cut into bite-sized pieces
salt and pepper to taste
3/4 pound chorizo sausage or kielbasa, diced
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
One 15-ounce can kidney beans, rinsed and drained
2 teaspoons hot sauce
One 15-ounce can fire roasted chopped tomatoes
1 quart low-sodium chicken broth
One 15-ounce can corn, rinsed and drained
1/4 cup pepperoncini juice
1 bag red or blue corn tortilla chips
2 cups shredded pepper jack or smoked cheddar cheese
chopped scallions, cilantro or fresh thyme as garnish

Directions:

1. Preheat medium soup pot over medium high heat. Add olive oil and chicken to pot, and sprinkle with salt and pepper. Lightly brown chicken about 2 minutes. Add chorizo and garlic. Cook another 2 to 3 minutes. Add peppers, onions and potatoes and sauté for an additional 5 minutes. Stir in hot sauce, tomatoes, corn and pepperoncini juice. Add chicken broth and bring to a boil.

2. Reduce heat to simmer, cover and simmer until potatoes are tender (10-12 minutes).

3. Preheat broiler. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed chips and cheese. Place bowls under hot broiler until cheese is hot and bubbly.

4. Garnish with desired accompaniments.

Tips:

*In order to make this soup gluten free, you need to be sure to use brands of the following products that do not contain any gluten: chorizo/kielbasa, kidney beans, hot sauce, chicken broth, and tortilla chips.
*Look for the Muir Glen brand of roasted tomatoes.

Source: RecipeGirl.com