Chicken, Chorizo And Tortilla Stoup Recipe - Cooking Index
Chicken, Chorizo And Tortilla Stoup Recipe - Cooking Index
| 1 lb | 454g / 16oz | Chicken tenders |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3/4 lb | 340g / 11oz | Chorizo sausage |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 3 | Garlic cloves - smashed | |
| 1 | Red bell pepper - chopped | |
| 1 | Onion - chopped (medium) | |
| 6 | Red potatoes - diced (small) | |
| 1 | Dark red kidney beans - (15 oz) - drained | |
| 2 teaspoons | 10ml | Hot sauce |
| 1 | Fire roasted chopped tomatoes - (15 oz) | |
| = (Muir Glen recommended) | ||
| 1 | Chicken stock | |
| 1 | Bag red or blue corn tortilla chips | |
| 2 cups | 474ml | Shredded pepper jack or smoked Cheddar |
| Suggested Garnishes | ||
| Chopped scallions | ||
| Chopped cilantro or fresh thyme leaves |
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 hot sauce and tomatoes. 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.
This recipe yields 4 servings.
Description:
"Stew-Like Soup"
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1E58) - from the TV FOOD NETWORK
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