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SOUPS
Chicken Chorizo Soup
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Chicken
Chorizo Soup |
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This is a hearty,
stew-like soup...
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1
lb |
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chicken tenders, cut into bite-sized
pieces |
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salt
and pepper to taste |
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¾
lb |
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chorizo sausage or kielbasa, diced |
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2
Tbs |
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extra-virgin olive oil |
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3
cloves |
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garlic, smashed |
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1
red |
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bell
pepper, chopped |
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1
medium |
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onion, chopped |
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6
small |
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red
potatoes, diced |
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15
oz |
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can
kidney beans, rinsed and drained |
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2
tsp |
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hot
sauce |
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15
oz |
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can
fire roasted chopped tomatoes |
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1
quart |
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chicken broth |
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15
oz |
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can
corn, rinsed and drained |
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¼
cup |
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pepperoncini juice |
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1
bag |
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red
or blue corn tortilla chips |
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2
cups |
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shredded pepper jack or smoked cheddar
cheese |
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chopped scallions, cilantro or fresh
thyme as garnish |
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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. |
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2 |
Reduce heat
to simmer, cover and simmer until potatoes are
tender (10-12 minutes). |
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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. |
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4 |
Garnish with
desired accompaniments. |
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Servings: 4 |
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Cooking Tips |
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*Look for the Muir
Glen brand of roasted tomatoes. |
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