Chicken, Chorizo & Tortilla Soup - cooking recipe

Ingredients

1 lb chicken tenders, chopped in small pieces
salt & fresh ground pepper, to taste
3/4 lb chorizo sausage, diced
2 tablespoons olive oil
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 medium onion, finely chopped
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons hot sauce (I like Chulula)
1 (15 ounce) can fire-roasted tomatoes, chopped
1 quart chicken broth
2 cups tortilla chips, crushed, for topping
2 cups monterey jack pepper cheese, shredded, for topping

Preparation

Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.