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. Read more at: foodnetwork/recipes/rachael-ray/chicken-chorizo-and-tortilla-stoup-stew-like-soup-recipe/index.html?oc=linkback
Posted on: Tue, 09 Jul 2013 01:32:20 +0000
Trending Topics
Recently Viewed Topics
© 2015