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Chicken, Chorizo and Tortilla Soup Recipe

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This recipe for Chicken, Chorizo and Tortilla Soup, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Friday, October 10, 2008


1 lb. chicken tenders
salt and pepper
2 T. extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 med. onion, chopped
6 sm. red potatoes, diced
1 qt. chicken stock
3/4 lb. chorizo sausage, in packaged meat case near kielbasa
15 oz. Muir Glen fire roasted chopped tomatoess
15 oz. dark red kidney beans, drained
2 c. shredded pepper jack or smoked Cheddar
2 t. hot sauce
red or blue corn tortilla chips
GARNISH: chopped scallions, chopped cilantro or fresh thyme

Preheat medium soup pot over medium-high heat. Chop tenders into bite-size pieces. Season with salt and pepper. Dice chorizo. Add oil and chicken to pot. Lightly brown chicken 2 minutes; add chorizo and garlic. Cook 2-3 minutes; add peppers, onions and potatoes. Cook 5 minutes; stir in tomatoes, beans and hot sauce. Add chicken stock; bring soup to bubble. Preheat broiler. Reduce heat; simmer until potatoes are tender, 10-12 minutes. Ladle soup into shallow bowls; top with generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.




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