Chicken, Chorizo and Tortilla Soup/Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe courtesy Rachael Ray Show: 30 Minute MealsEpisode: Kitchen Survivor Ingredients:
1 pound chicken tenders |
1 salt and pepper |
3/4 pound chorizo sausage |
2 tablespoons extra-virgin olive oil |
3 cloves garlic, smashed |
1 red bell pepper, chopped |
1 medium onion, chopped |
6 small red potatoes, diced |
15 ounce (fire roasted) chopped tomatoes (recommended: muir glen) |
15 ounce dark red kidney beans, drained |
2 teaspoons hot sauce |
1 quart chicken stock |
9 oz (1 bag red or blue) corn tortilla chips |
16 oz (2 cups) monterey jack cheese , shredded |
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. 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.
3. Preheat broiler.
4. 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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