Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another recipe courtesy Rachael Ray. I haven't tried this one either, but it looks really yummy!! Ingredients:
1 lb chicken tenders |
salt |
pepper |
3/4 lb chorizo sausage |
2 tablespoons extra virgin olive oil |
3 garlic cloves, smashed |
1 red bell pepper, chopped |
1 medium onion, chopped |
6 small red potatoes, diced |
1 (15 ounce) can chopped fire-roasted tomatoes |
1 (15 ounce) can dark red kidney beans |
2 teaspoons hot sauce |
1 quart chicken stock |
1 (15 ounce) bag red corn tortilla chips or 1 (15 ounce) bag blue corn tortilla chips |
2 cups shredded monterey jack pepper cheese (or any flavor you prefer) |
chopped scallion |
chopped cilantro |
fresh thyme leave |
Directions:
1. Preheat medium soup pot over medium-high heat.
2. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
3. Dice chorizo.
4. Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
5. Cook another 2-3 minutes, then add peppers, onions and potatoes.
6. Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
7. Add chicken stock and bring soup to a bubble.
8. Preheat broiler.
9. Reduce heat and simmer until potatoes are tender (10-12 minutes).
10. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
11. Garnish with scallions and herbs.
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