Chicken & Rice Soup With Chorizo And Peppers

• 1 package boneless skinless chicken thighs
• 1 package (5 links) fresh chorizo sausage
• 1 medium onion, diced - about 1 1/2 cups
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 1 red bell pepper, diced
• 2 cans diced green chile peppers
• 1 diced fresh cayenne pepper, with seeds
• 3 cloves fresh garlic, diced very small
• 2 cups diced portabella mushrooms
• 1/4 cup olive oil
• 3 cups cooked brown rice
• 1 tblsp parsley
• 2 large cans chicken broth (96 ounces)
• salt and black pepper to taste

1. Place olive oil, garlic, onions, carrots, celery, mushrooms, chile peppers, and red bell pepper in a large soup pot and saute over medium heat until soft. Add chicken broth and bring to a boil.
2. Cut up chicken and sausage into bite-size pieces and add the raw meat to boiling broth. Boil for 30 minutes. Add cooked brown rice and bring to a boil. Add parsley, salt and pepper. Reduce heat and simmer for an hour. Serve hot with bread and a salad.

chicken thighs, fresh chorizo sausage, onion, carrots, celery, red bell pepper, green chile peppers, cayenne pepper, garlic, portabella mushrooms, olive oil, brown rice, parsley, chicken broth, salt

Taken from www.epicurious.com/recipes/member/views/chicken-rice-soup-with-chorizo-and-peppers-52226011 (may not work)