ɐ ןooʞ ɐʇ ןıɟǝ ɟɹoɯ ɐ pıɟɟǝɹǝuʇ ɐuƃןǝ: Soup Done Right!!!

All right my hungry friends...here is a very yummylicious soup that definitely brings the flavor. It is our Chicken Chorizo Tortilla Soup. Yes I know it has a long name but it is worth it. Everyone will want some of this!!! My favorite is the topping!!! It is just a like a yummy bowl of French Onion soup but its got a Mexican flair. Okay here is what you will need...

1.5 lbs. - Chicken cut-up
8 oz. - Chorizo
6 - Red Skins
4 tablespoons - Olive Oil (depends on your stock pot could use less/more)
4 tablespoons - Chicken Base
24 oz. - Water
1 - 15.5 oz. can of Fire-Roasted Tomatoes
1 large - White Onion
1 - Red Bell Pepper
1/2 – 1 - bunch of Cilantro (we like cilantro)
1 teaspoon - Cumin
1 teaspoon - Chipotle
Salt & Pepper
Tortilla Chips
Mexican Cheese (shredded)
Sour Cream
Green Onion

So first cut up your potatoes and boil them.

Then in a stockpot heat your oil to a high heat and add your chicken. Let that cook while you cut up your onion, pepper and cilantro. We like to add our onions, salt & pepper first to really give them a good sauté. Next, add cumin and chipotle to help season the chicken and onions. Let those everything simmer.

Then add cilantro and then the red pepper. You want your soup to build while it sautés. Let everything sit for a minute to give it some cook time and flavor. Next add the fire-roasted tomatoes. Time to now add your chorizo, literally squeeze that baby out of the tube.

Finally dump in the potatoes and top with the chicken base. Your water comes in when you dump the potatoes in.

Now it is time for the soup to stew...let it sit for at least an hour covered on a low heat (or you can transfer into a crock-pot). The longer it stews the yummier it gets.

Once your soup is ready it is time for the fun stuff!!! Put the soup in an oven safe bowl and top with a layer of crushed tortilla chips and cheese (your preference of thickness). Broil the soup for 2 minutes to melt the cheese and chips together.