Chicken Tortilla Soup

1. 1

   Preheat medium soup pot over medium-high heat.

2. 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. 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.

No additional tips available.