Name: Chicken-Chorizo Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Chicken tenders, chopped into bite-sized pieces - 1 pound; Salt, or to taste - 1 tablespoon; Ground black pepper, or to taste - 1 tablespoon; Extra-virgin olive oil - 2 tablespoons; Chorizo sausage, diced - ¾ pound; Garlic, smashed and chopped, or more to taste - 5 cloves; Red potatoes, diced - 6 small; Jalapeno peppers, seeded and chopped, or more to taste - 3; Onion, chopped - 1 medium; Fire-roasted diced tomatoes - 1 (15 ounce) can; Hot sauce - 2 teaspoons; Chicken broth - 1 (32 fluid ounce) container; Tortilla chips, crushed - 1 (14.5 ounce) package; Shredded Cheddar cheese - 2 cups; Chopped fresh cilantro - 1 cup; Green onions, chopped - 4

Ingredients for - Chicken-Chorizo Tortilla Soup

1. Chicken tenders, chopped into bite-sized pieces 1 pound

2. Salt, or to taste 1 tablespoon

3. Ground black pepper, or to taste 1 tablespoon

4. Extra-virgin olive oil 2 tablespoons

5. Chorizo sausage, diced ¾ pound

6. Garlic, smashed and chopped, or more to taste 5 cloves

7. Red potatoes, diced 6 small

8. Jalapeno peppers, seeded and chopped, or more to taste 3

9. Onion, chopped 1 medium

10. Fire-roasted diced tomatoes 1 (15 ounce) can

11. Hot sauce 2 teaspoons

12. Chicken broth 1 (32 fluid ounce) container

13. Tortilla chips, crushed 1 (14.5 ounce) package

14. Shredded Cheddar cheese 2 cups

15. Chopped fresh cilantro 1 cup

16. Green onions, chopped 4

How to cook deliciously - Chicken-Chorizo Tortilla Soup

1 . Stage

Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.

2 . Stage

Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.

3 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

4 . Stage

Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.

5 . Stage

Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.

6 . Stage

Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.

7 . Stage

Garnish each bowl with cilantro and green onions.