Chicken, Chorizo & Tortilla Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Inspired by Rachael Ray's 30 Minute Meals Comfort Foods Ingredients:
1 lb chicken tenders, chopped in small pieces |
salt & fresh ground pepper, to taste |
3/4 lb chorizo sausage, diced |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 medium red bell pepper, finely chopped |
1 medium onion, finely chopped |
1 (15 ounce) can dark red kidney beans, drained |
2 teaspoons hot sauce (i like chulula) |
1 (15 ounce) can fire-roasted tomatoes, chopped |
1 quart chicken broth |
2 cups tortilla chips, crushed, for topping |
2 cups monterey jack pepper cheese, shredded, for topping |
Directions:
1. Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
2. Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
3. Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
4. Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.
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