Categories: Chicken, Main Dish, Pork, Rachael Ray, Stew

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)
• Suggested Garnishes:
• 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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