Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup)

"Another recipe courtesy Rachael Ray. I haven't tried this one either, but it looks really yummy!!"
 
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Ready In:
35mins
Ingredients:
18
Serves:
4
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ingredients

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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 EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
  • Cook another 2-3 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 (10-12 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.

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Reviews

  1. Very good soup, the combination of chorizo, tomatoes and potatoes is really yummy. I left the chicken out, since it would have been too much meat for us. I used 3/4 of the chorizo and skipped the hot sauce, since the chorizo we get is pretty spicy. I also used just a half tablespoon of oil and a lot less of the chips/cheese, just sprinkled on top. This did serve 4 people for a meal. Very enjoyable!
     
  2. This was so easy and super tasty! Do all of your chopping before you start and it's a breeze to put together. I followed recipe and added a small can of drained corn. However, I cannot believe the nutritional facts are correct . . . over 2000 calories & 122 grams of fat per serving?!?! No way!
     
  3. I have been making this soup for about a year now, my whole family loves it! I double the recipe and use half spicy chorizo and half mild. I use black beans instead of kidney beans and throw in a can of drained corn. We also skip the broiler, I just put a huge bowl of shredded pepper jack cheese and another of tortilla chips on the table. Everyone adds them to suit their own taste. I make about once a month all year long.
     
  4. My family loved it. I fed it to 8 people and they all wanted more, esp. the littlest one (who only eats chik'n nuggets). The only thing I did different was use boneless chicken thighs instead of tenders (I thawed the wrong package of chicken - oops!).
     
  5. I love this recipe, and have been making it for several years. Great flovor and super easy. A winner! I just stir the tortilla chips and cheese into each serving - much easier than messing with the broiler, and the cheese melts wonderfully.
     
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Tweaks

  1. I have been making this soup for about a year now, my whole family loves it! I double the recipe and use half spicy chorizo and half mild. I use black beans instead of kidney beans and throw in a can of drained corn. We also skip the broiler, I just put a huge bowl of shredded pepper jack cheese and another of tortilla chips on the table. Everyone adds them to suit their own taste. I make about once a month all year long.
     
  2. My family loved it. I fed it to 8 people and they all wanted more, esp. the littlest one (who only eats chik'n nuggets). The only thing I did different was use boneless chicken thighs instead of tenders (I thawed the wrong package of chicken - oops!).
     

RECIPE SUBMITTED BY

I grew up in Dallas, TX, and lived in Summerville, SC, a town right outside of Charleston, for a while. I am now living back in TX, in Hallsville, right outside of Longview. I am a strong Christian and I love the LORD with all of my heart. I sing and play the piano, and I love cooking and baking.
 
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