Saturday, November 20, 2010

Chorizo and Chicken Tortilla Stoup

Here we go with another Rachael Ray recipe!  Now what is the definition of "stoup?"  She says it is a soup that is almost as thick and hearty as a stew, but not quite.  I have been trying to limit my soup making to once a week to make my husband happy, but there are so many I want to try!  I had some chorizo that needed to be used, so this soup made it to the top of the list for this week.  Her recipes are always unique in one way or another, and this was no different.  It was pretty darn tasty!  Her original recipe can be found here.

1 pound chicken tenders (I used a big can of chicken)
Salt and pepper
3/4 pound chorizo sausage, in packaged meats case near kielbasa
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained
2 teaspoons hot sauce
1 quart chicken stock
1 sack red or blue corn tortilla chips
2 cups 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 tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.  Simmer for 10-12 minutes until potatoes are fork tender.

Garnish with scallions and herbs.

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