You may have noticed in the title that this is a stoup-one of Rachael Ray's crazy words. Its between a stew and a soup. However this is her recipe as well. I got it from my in-laws who got it from one of their friends so I thought I would beat them to it and make it before anyone else did. Man, its so delicious and spicy, we needed a box of kleenex at the dinner table! There is such a variety in flavors in this stoup that it is almost better the second day around.
INGREDIENTS•1 pound chicken tenders
•Salt and pepper
•3/4 pound chorizo sausage (in packaged meats case near kielbasa at the grocery store)
•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 can fire-roasted chopped tomatoes (15 ounces)
•1 can dark red kidney beans (15 ounces), drained
•2 teaspoons hot sauce (We used Cholula)
•1 quart chicken stock
•1 bag blue corn tortilla chips
•2 cups shredded pepper jack or smoked cheddar
•Suggested garnishes: chopped scallions, chopped cilantro, and sour cream
PREPERATION
Pre-heat medium soup pot over medium-high heat. Chop tenders into bite-size pieces. Wash up after handling raw meat, then season chicken with salt and pepper. Dice chorizo. Add olive oil and chicken to pot. Lightly brown chicken two minutes, then add the chorizo and garlic. Cook another 2-3 minutes, then add peppers, onions and potatoes. Cook five minutes, then stir in tomatoes, kidney beans and hot sauce. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, about 10-12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese.
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