Food Network: Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)
Recipe courtesy Rachael Ray

Ingredients
1 pound chicken tenders
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce

1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups shredded pepper jack or smoked Cheddar
Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme
leaves

Instructions
Preheat medium soup pot over medium-high heat.

Chop tenders into bite-size pieces. Wash up, then season chicken with salt and
pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown
chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes,
then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes,
kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.

Preheat broiler.

Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into
shallow bowls and top each bowl with a generous handful of crushed tortillas and
cheese. Melt cheese under hot broiler. Garnish with scallions and herbs.