|
|
|
This is a hearty,
stew-like soup...
|
|
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. |
|