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
Directions
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.
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By Langster
Va
on March 20, 2013
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Wonderful! The only modifications I made were using half a can of kidney beans instead of a whole can, and I also added some salt and Worchestershire sauce to make it more savory. Without the condiments, it is a bit sweeter than I expected, so that's why I added the salty stuff, but next time I won't add salt unless it still tastes sweet to me without the cheese, etc. Also, I had the kind of chorizo that comes in the plastic casing and must be removed and the meat is cooked as a "ground" product. I think it's a better quality chorizo, personally. Soup is even better the next day - much more like a stew. In fact, next time I think I'll make it a day ahead of serving it.
By Veletta
Chicago, IL
on March 03, 2013
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This dish was fabulous! I substituted black beans for kidney, cut back on the hot sauce since my chorizo was very spicy. From other suggestions, I included sautéed garlic and fresh cilantro. I went with a blend of mexican cheeses. The quick cheese melt over the tortillas was a perfect addition. I had enough to serve over several days and it just got better with time. I agree that it did take longer than 15 minutes but it still qualified as easy to prepare-and well worth the effort.
By Ruth Rist
Hillsborough, NJ
on February 26, 2013
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Takes more than 15 minutes to prepare (maybe 30 but follow recipe exactly and prepare to amaze friends and family! Virtually EVERYONE wanted seconds. I served with salad and cornbread. Truly delicious!!!
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