Warning, I have several soup recipes in queue to post! Perhaps this is a good thing given that our winter refuses to subside this year. And even if you aren’t dealing with the cold, this dish would still make good side next to a taco salad on a warm day. A hearty tortilla soup loaded with chicken, chorizo, and veggies. Enough for a small feast for friends to enjoy.
3/4 lb Chicken
3/4 lb Chorizo Sausage
2 tbsp Extra Virgin Olive Oil
2 Cloves Garlic
1 Small Red Bell Pepper
1 Small Onion or Half of a Medium Onion
6-8 Red Baby Potatoes
15 oz Can of Dark Red Kidney Beans
15 oz Can of Fire-Roasted Diced Tomatoes (I always use Muir Glen)
32 oz Chicken Broth
2 tsp Hot Sauce (optional)
Chopped Scallions (garnish)
Chopped Cilantro (garnish)
Sour Cream (garnish)
Shredded Cheddar Jack Cheese (garnish)
Grab a knife and cutting board – and a glass of wine or a bottle of cerveza – because you gotta lot of dicing ahead of you! For me, this is probably the most time-consuming part of the entire process. Chop the onion, chop the bell pepper, dice the potatoes, and mince the garlic. I also go ahead and slice my scallions and trim my cilantro at this point to have them ready for garnishing later. Also dice your chicken into bit size pieces (breast, tenders, or boneless skinless thighs all work well).
While in the prep mode, go ahead and rinse and drain the kidney beans. I especially try to do a good job of this if the can is not BPA-free (most cans aren’t). Rinsing though supposedly helps wash away a majority of the BPA. Note that most organic brands have BPA-free liners and usually are labeled as such. This includes Muir Glen, which is why I always recommend them. 🙂
Get a big pot. Nope bigger than that, the biggest you have. Really.
Heat some olive oil over medium-high heat and toss the chicken it, stirring actively until cooked mostly through. Add the chorizo. I usually pick up raw chorizo sausages and cut one end of the casing to squeeze the sausage out and right into the pot. After a few minutes of cooking, add the garlic, onion, and bell-pepper.
After another 2-3 min, once the onions are cooked through, add the potatoes, beans, tomatoes, and broth. How big the pot is will determine if all the broth fits. If it doesn’t, no worries, save it to add to the leftovers or once you begin to dish the soup out for serving. Add a few teaspoons of hot sauce at this time, if desired.
Bring the soup to a boil then reduce heat to simmer for about 15-20 minutes (until the potatoes are soft).
Break a handful of tortilla chips into bowls. Ladle the soup into the bowls and top with the scallions, cilantro, sour cream, and shredded cheese. Then be sure to thoroughly enjoy it, perhaps with another cerveza!