from Cooking Around the Clock by Rachael Ray
Chicken and Chorizo Soup
¾ lb chicken
salt and freshly ground black pepper
½ lb chorizo sausage
2 Tbs extra virgin olive oil
2 cloves garlic, smashed
1 small red pepper, chopped
4 small red-skinned potatoes, diced
15 oz can dark red kidney beans, drained
2 tbs hot sauce
15 oz chopped fire-roasted tomatoes
1 quart chicken broth
1 bag red or blue corn tortilla chips, crushed
2 cups smoked cheddar cheese, shredded
chopped scallions, for garnish
chopped cilantro, for garnish
fresh thyme, for garnish
Chop chicken into bite sized pieces and season with salt and pepper. Dice chorizo. Heat a medium soup pot over medium-high heat. Add oil and chicken to pot. Lightly brown chicken for 2 minutes, then add chorizo and garlic. Cook for another 2-3 minutes.
Add peppers, onions, and potatoes to pot. Cook for 5 minutes then stir in beans, hot sauce, and tomatoes. Add chicken broth and bring to a bubble.
Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Preheat the broiler.
Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortilla chips and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs, if desired.