Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup)
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 453.59 g chicken tenders
- salt
- pepper
- 340.19 g chorizo sausage
- 29.58 ml extra virgin olive oil
- 3 garlic cloves, smashed
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 6 small red potatoes, diced
- 425.24 g can chopped fire-roasted tomatoes
- 425.24 g can dark red kidney beans
- 9.85 ml hot sauce
- 946.0 ml chicken stock
- 425.24 g bag red corn tortilla chips or 425.24 g bag blue corn tortilla chips
- 473.18 ml shredded monterey jack pepper cheese (or any flavor you prefer)
-
Suggested Garnishes
- chopped scallion
- chopped cilantro
- fresh thyme leave
directions
- 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.
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Reviews
-
Very good soup, the combination of chorizo, tomatoes and potatoes is really yummy. I left the chicken out, since it would have been too much meat for us. I used 3/4 of the chorizo and skipped the hot sauce, since the chorizo we get is pretty spicy. I also used just a half tablespoon of oil and a lot less of the chips/cheese, just sprinkled on top. This did serve 4 people for a meal. Very enjoyable!
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I have been making this soup for about a year now, my whole family loves it! I double the recipe and use half spicy chorizo and half mild. I use black beans instead of kidney beans and throw in a can of drained corn. We also skip the broiler, I just put a huge bowl of shredded pepper jack cheese and another of tortilla chips on the table. Everyone adds them to suit their own taste. I make about once a month all year long.
Tweaks
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I have been making this soup for about a year now, my whole family loves it! I double the recipe and use half spicy chorizo and half mild. I use black beans instead of kidney beans and throw in a can of drained corn. We also skip the broiler, I just put a huge bowl of shredded pepper jack cheese and another of tortilla chips on the table. Everyone adds them to suit their own taste. I make about once a month all year long.
RECIPE SUBMITTED BY
I grew up in Dallas, TX, and lived in Summerville, SC, a town right outside of Charleston, for a while. I am now living back in TX, in Hallsville, right outside of Longview. I am a strong Christian and I love the LORD with all of my heart. I sing and play the piano, and I love cooking and baking.