Chicken-Chorizo Tortilla Soup

This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 774 Calories

Ingredients

• 2 cups shredded Cheddar cheese
• 1 medium onion, chopped
• 4 green onions, chopped
• 1 cup chopped fresh cilantro
• 1 tablespoon salt, or to taste
• 1 (32 fluid ounce) container chicken broth
• 2 teaspoons hot sauce
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ground black pepper, or to taste
• 1 (15 ounce) can fire-roasted diced tomatoes
• 1 (14.5 ounce) package tortilla chips, crushed
• 1 pound chicken tenders, chopped into bite-sized pieces
• 5 cloves garlic, smashed and chopped, or more to taste
• 6 small red potatoes, diced
• 3 jalapeno peppers, seeded and chopped, or more to taste
• 0.75 pound chorizo sausage, diced

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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

Step 6

Garnish each bowl with cilantro and green onions.

Step 7

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