Chicken, Chorizo And Tortilla Stoup (Stew-Like Soup) - cooking recipe

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 (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

Preparation

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 EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
Cook another 2-3 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.
Preheat broiler.
Reduce heat and simmer until potatoes are tender (10-12 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.