Chicken, Chorizo, and Tortilla Stoup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 422.8
  • Total Fat: 18.0 g
  • Cholesterol: 75.0 mg
  • Sodium: 1,916.7 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 33.3 g

View full nutritional breakdown of Chicken, Chorizo, and Tortilla Stoup calories by ingredient
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Rachael Ray recipe Rachael Ray recipe
Number of Servings: 6


    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


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.

Number of Servings: 6

Recipe submitted by SparkPeople user RSINDERS.

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