Tex Mex Soup
This is another one of my classics. It's spicy, hearty, salty, crunchy, gooey - basically everything that's good in this world. I've been making it for years, courtesy of Rachael Ray. It's perfect for a cold winter's night when you want to warm up with some comfort food. That being said, if you use low-fat Mexican cheese and turkey sausage, it's not as much of a splurge as it feels. I'd recommend investing in some shallow oven safe bowls for this one. Serves 4.
Ingredients
1 large chicken breast
Salt and pepper
1/2 pound chorizo sausage (can also use turkey sausage)
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 fire roasted chopped tomatoes with chilis
1 (15-ounce) can dark red kidney beans, rinsed and drained
2 teaspoons hot sauce
1 quart chicken broth
1 bag blue tortilla chips
2 cups shredded low-fat Mexican cheese
Suggested garnishes: chopped scallions, chopped cilantro or jalapeños
Instructions
Preheat large soup pot over medium-high heat.
Chop chicken into bite-size pieces, then season 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 tomatoes, kidney beans, and hot sauce. 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 oven-safe bowls and top each bowl with a generous handful of cheese. Melt cheese under hot broiler. Crunch blue chips over cheese and garnish with scallions and herbs.
