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Chicken Chorizo Tortilla Stoup

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Chicken Chorizo Tortilla Stoup

This week was a soup week! But not just any soup. Chicken Chorizo Tortilla Soup was on the menu.

We’ve officially gotten past my LEAST favorite month of the year! February!

Here in Northwestern Pennsylvania the weather is painful.

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Every year I find myself searching for the warmest climates and what real estate might be available.

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I plead with Nick to let me live somewhere that I can play in my gardens year round and not be layered in two sweaters with the woodstove going.

Ten years later, I’m still here in Pennsylvania with my super thick socks cursing the weather that is so cold that it won’t even snow. (I’m pretty sure that’s a thing.)

But, we’ve made it to the other side of that dreadful month!

Bring on March!

With March though, comes rain, snow, sun, mud and just a general felling of chilliness. It’s like reliving Fall, but with the smell of thawing earth.

Soup season all over again!

This week called for a favorite soup of mine, Chicken Chorizo Tortilla Stoup!

No, I’m not making a typo. Stoup is a thing. So says Rachel Ray!

I’m going to age myself a bit here. Roughly, 15 years ago I took off to Colorado.

Well, moved there. But my parents would say took off because, even though I was living with them, I failed to mention that I was moving across the country until about 10 days before I packed up.

Oops! Kinda slipped my mind.

When I got there, I started a job with an amazing office of all women. And for my first Administrative Assistant’s Day, I was gifted the cookbook Comfort Foods: Rachel Ray Top 30 30-Minute Meals.

In it, I found my favorite soup, or stoup, of all times! Chicken Chorizo Tortilla Stoup!

So much so, that the recipe book seems to automatically open to that page every time I take it out!

Flavor-wise, it’s similar to a traditional chicken tortilla soup, but this is hardier, hence “stoup”, and without the cream based broth.

So let’s get cooking!

Tools Needed to Make the Stoup!

Ingredients

  • 1 lb chicken breast diced
  • salt and cracked black pepper to taste
  • 3/4 lb ground chorizo sausage
  • 2 Tbls extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 8 small red skinned potatoes or 4 medium gold potatoes, diced
  • 1, 15 ounce, can kidney beans (Rachel Ray calls for dark red, but any on hand will work), drained
  • 2 tsp hot sauce
  • 1, 15 ounce, can fire-roasted tomatoes
  • 1 quart chicken broth
  • tortilla chips, crushed
  • 2 cups shredded cheese, cheddar or pepper-jack

Directions

Dice chicken tenders and season with salt and pepper.

In your dutch oven, or heavy bottomed pot, heat olive oil over medium-high heat.

Add the diced chicken and lightly brown for about 2-3 minutes.

Once the chicken is lightly browned, stir in the ground chorizo and crushed garlic and cook another 2 to 3 minutes.

Next, add your potatoes, onions and bell peppers. Cook for another 5 minutes, stirring occasionally.

Stir in the drained beans, hot sauce, tomatoes and chicken broth. Bring to a boil, reduce the heat and simmer until the potatoes are tender.

Ladle the soup into oven safe bowls, top with crushed tortilla chips and shredded cheese.

Melt the cheese under your broiler, just about a minute, and serve! Goes great with a crusty bread like my Artisan Sourdough Bread.

Chicken Chorizo Tortilla Stoup

Chicken Chorizo Tortilla Stoup

Yield: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Can't decide on soup or stew? This hardy soup with a spicy kick is perfect for those bone chilling days! You HAVE to try it!

Ingredients

  • 1 lb chicken breast diced
  • salt and cracked black pepper to taste
  • 3/4 lb ground chorizo sausage
  • 2 Tbls extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 8 small red skinned potatoes or 4 medium gold potatoes, diced
  • 1, 15 ounce, can kidney beans (Rachel Ray calls for dark red, but any on hand will work), drained
  • 2 tsp hot sauce
  • 1, 15 ounce, can fire-roasted tomatoes
  • 1 quart chicken broth
  • tortilla chips, crushed
  • 2 cups shredded cheese, cheddar or pepper-jack

Instructions

  1. Add the diced chicken and lightly brown for about 2-3 minutes.
  2. In your dutch oven, or heavy bottomed pot, heat olive oil over medium-high heat.
  3. Add the diced chicken and lightly brown for about 2-3 minutes.
  4. Once the chicken is lightly browned, stir in the ground chorizo and crushed garlic and cook another 2 to 3 minutes.
  5. Next, add your potatoes, onions and bell peppers. Cook for another 5 minutes, stirring occasionally.
  6. Stir in the drained beans, hot sauce, tomatoes and chicken broth. Bring to a boil, reduce the heat and simmer until the potatoes are tender.
  7. Ladle the soup into oven safe bowls, top with crushed tortilla chips and shredded cheese.
  8. Melt the cheese under your broiler, just about a minute, and serve! Goes great with a crusty bread like my Goes great with a crusty bread like my Artisan Sourdough Bread..

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 748Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 119mgSodium: 1547mgCarbohydrates: 66gFiber: 9gSugar: 8gProtein: 47g

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