Chicken, Chorizo and Tortilla Soup Recipe
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 This recipe for Chicken, Chorizo and Tortilla Soup, by Amy and Sarah Hollister, is from McKee Cooks,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Amy and Sarah Hollister
Added: Friday, October 10, 2008
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Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions: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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