recipe that greencow linked to

[plunkybug]

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

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 dark red kidney beans, drained
2 teaspoons hot sauce
1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
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 hot sauce and tomatoes. 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.

Comments

[greencow.livejournal.com]

she forgot to add the kidney beans so i threw those in with the tomatoes. funnily enough, i bought fire roasted tomatoes with chiles and i didn't need the hot sauce.

[fuck-cock-cunt.livejournal.com]

Given your love for food preparation, I thought you might find this little tidbit interesting:

Concerned that Americans waste 27% of their country's food production, a New York City group of epicures are creating the "freegan" lifestyle. They hold gourmet dinner parties using only foods rescued from dumpsters. A recent evening included eggplant Parmesan and smoked mozarella. "We find more food than we could ever eat," says enthusiast Adam Weissman.

Source: Maclean's magazine