Thursday, February 5, 2009

Chicken, Chorizo and Tortilla Soup

I got this recipe off the Rachel Ray website. It got a lot of good reviews so I thought I would give it a try. Our family gave it a big thumbs up- even the little ones! Who knew!?

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)
Prep Time: 15 min
Cook Time: 20 min
Level: Easy
Serves: 4 servings

1 pound chicken tenders

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.

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.

I made some modifications. I used regular potatoes because I didn't have red potatoes. I didn't add the cheese and put it under the broiler. I don't think it needed it and we don't need more cheese in our diet.

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