Chicken, chorizo and tortilla Stoup

• 1 pound chicken tenders
• Salt and pepper
• 3/4 pound chorizo sausage, in packaged meats case near kielbasa
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 6 small red potatoes, diced
• 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
• 1 (15-ounce) can dark red kidney beans, drained
• 2 teaspoons hot sauce
• 1 quart chicken stock
• 1 sack red or blue corn tortilla chips
• 2 cups shredded pepper jack or smoked Cheddar
• Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

Directions

Preheat medium soup pot over medium-high heat.

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.

Preheat broiler.

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. Melt cheese under hot broiler. Garnish with scallions and herbs.