Chorizo Chicken Stoup

Rachael Ray

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  tablespoons extra virgin olive oil
• 1  lb chorizo sausage, casing removed
• 2  lbs  chicken tenders, cut into bite-size pieces
•  salt
•  fresh ground black pepper
• 1⁄2 tablespoon ground cumin
• 1  medium yellow onion, chopped
• 3  garlic cloves, minced
• 1  yellow bell pepper, diced
• 3  celery ribs, chopped
• 1  tablespoon sherry wine vinegar
• 2  cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, partially drained

Directions

1. Heat a large pot over high heat with 2 tablespoons olive oil.
2. When you see a ripple in the oil, add in the sliced chorizo; cook, stirring frequently, for 2 minutes.
3. Remove the chorizo with a slotted spoon and reserve.
4. Add in the chicken; season with salt, pepper, and cumin; brown chicken on all sides for 3-4 minutes.
5. Add in the reserved chorizo, onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring often.
6. Add in sherry vinegar; stir; then add the chicken stock, diced tomatoes, and chickpeas; bring to a simmer, turn heat down to med-low and simmer for 10 minutes.