Chicken Tortilla Soup

• t pound chicken tenders
• talt and pepper
• t/4 pound chorizo sausage, in packaged meats case near kielbasa
• t tablespoons extra-virgin olive oil
• t cloves garlic, smashed
• t red bell pepper, chopped
• t medium onion, chopped
• t small red potatoes, diced
• t (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
• t (15-ounce) can dark red kidney beans, drained
• t teaspoons hot sauce
• t quart chicken stock
• t sack red or blue corn tortilla chips
• t cups shredded pepper jack or smoked Cheddar
• tuggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

1. Preheat medium soup pot over medium-high heat.
2. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 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.
3. Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese.Garnish with scallions and herbs.

chicken tenders, salt, chorizo sausage, extravirgin olive oil, garlic, red bell pepper, onion, red potatoes, tomatoes, dark red kidney beans, hot sauce, chicken, sack red, pepper, scallions

Taken from www.epicurious.com/recipes/member/views/chicken-tortilla-soup-50041468 (may not work)