Chicken, Chorizo and Tortilla Soup

Submitted by Frieda Koran
Gunnison County Electric Association member

3/4 pounds chorizo sausage, fried until lightly browned and broken up into small pieces
1 pound cooked chicken tenders, cut into bite-size pieces
1 medium red bell pepper, chopped
2 tablespoons olive oil
1 medium onion, chopped
8 small, red-skinned potatoes, diced
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can fire roasted tomatoes
2 cloves garlic, minced
2 teaspoons Tabasco hot sauce
1 quart chicken broth
salt and freshly-ground pepper, to taste

Garnishes (optional)
1 bag red or blue tortilla chips, lightly crushed
2 cups pepper Jack or smoked cheddar cheese
green onions, chopped
cilantro, chopped
thyme, chopped

In a crockpot, add all of the ingredients. Cook on high for 4 hours or low for 8 hours.

A note from Frieda: “I wish I could claim this recipe as my own, but one of the cooks (name unknown) at the Trinidad Catholic Church soup kitchen prepared it for us ladies who had just attended a DCCW meeting in Trinidad and was gracious enough to share a list of the soup ingredients. This soup is a winter staple for our family.”