chopped green onions and fresh cilantro,for garnish (optional)
Instructions
Preheat a medium soup pot over medium high heat. Add the olive oil and chicken to the pot, and sprinkle with salt and pepper. Lightly brown the chicken about 2 minutes. Add the chorizo or kielbasa and garlic. Cook another 2 to 3 minutes. Add the bell pepper, onion and potato and sauté for an additional 5 minutes. Stir in the kidney beans, tomatoes, corn, pepperoncini juice and hot sauce. Add the chicken broth and bring to a boil.
Reduce the heat to simmer; cover and simmer until the potatoes are tender (10 to 12 minutes).
Preheat the oven broiler. Ladle the soup into 6 shallow bowls and top each bowl with crushed tortilla chips and a sprinkle of cheese. Place the bowls under the hot broiler until the cheese is hot and bubbly. Garnish with green onions and cilantro, if desired.
Notes
If counting WW points, use turkey kielbasa. Skip the tortilla chips and cheese (or count those as extra points).
*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.