Chicken, Chorizo and Tortilla Soup

November 1, 2018


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

Submitted by Frieda Koran, Gunnison County Electric Association member

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.”


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