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Ingredients

1 pound chicken tenders, chopped into bite-sized pieces 1 tablespoon salt, or to taste 1 tablespoon ground black pepper, or to taste 2 tablespoons extra-virgin olive oil ¾ pound chorizo sausage, diced 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 1 medium onion, chopped 1 (15 ounce) can fire-roasted diced tomatoes 2 teaspoons hot sauce 1 (32 fluid ounce) container chicken broth 1 (14.5 ounce) package tortilla chips, crushed 2 cups shredded Cheddar cheese 1 cup chopped fresh cilantro 4 green onions, chopped

Nutrition Info

774 calories carbohydrate: 61.7 g cholesterol: 99.8 mg fat: 42.9 g fiber: 6.3 g protein: 36.9 g saturatedFat: 14.5 g servingSize: - sodium: 2340 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

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.
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.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
Garnish each bowl with cilantro and green onions.

8 servings

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