CHICKEN- CHORIZO TORTILLA SOUP
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1 lb chicken tenders, cut into bite-sized pieces
salt and pepper to taste
¾ lb chorizo sausage or kielbasa, diced
2 Tbs extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
15 oz can kidney beans, rinsed and drained
2 tsp hot sauce
15 oz can fire roasted chopped tomatoes
1 quart chicken broth
15 oz can corn, rinsed and drained
¼ 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
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 2-3 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.
Servings: 4
Cooking Tips
*Look for the Muir Glen brand of roasted tomatoes.
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