Chorizo Chicken Stoup

• 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
• 12 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

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.

extra virgin olive oil, chorizo sausage, chicken tenders, salt, fresh ground black pepper, ground cumin, yellow onion, garlic, yellow bell pepper, celery, sherry wine vinegar, chicken broth, tomatoes, chickpeas

Taken from www.food.com/recipe/chorizo-chicken-stoup-197060 (may not work)