Chicken, Chorizo & Tortilla Soup

• 1 lb chicken tenders, chopped in small pieces
• salt & fresh ground pepper, to taste
• 3/4 lb chorizo sausage, diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium red bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 (15 ounce) can dark red kidney beans, drained
• 2 teaspoons hot sauce (I like Chulula)
• 1 (15 ounce) can fire-roasted tomatoes, chopped
• 1 quart chicken broth
• 2 cups tortilla chips, crushed, for topping
• 2 cups monterey jack pepper cheese, shredded, for topping

1. Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
2. Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
3. Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
4. Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.

chicken tenders, salt, chorizo sausage, olive oil, garlic, red bell pepper, onion, dark red kidney beans, hot sauce, tomatoes, chicken broth, tortilla chips, pepper cheese

Taken from www.food.com/recipe/chicken-chorizo-tortilla-soup-330829 (may not work)