“Baby, it’s cold outside.” Warm up with some soup on the inside. No offense, Mary Lee, but the best part of our last committee meeting was receiving two new recipes – this being one (thank you, Gayle!) and the barbecue shrimp that I have mentioned before but still have not posted.
The flu really knocked me out silly. David proved to make an excellent Mr. Mom. When I asked him to drive the kids to school again today, he replied “well now I just think you are taking advantage of me.”
|Chicken, Sausage and Bean Soup|
- 1 pound chicken tenders
- Salt and pepper
- 3/4 pound sausage (Rachael uses chorizo; I chose Polish; Gayle cooked with Italian sausage made with chicken)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, smashed
- 1 medium onion, chopped
- 6 small red potatoes, diced
- 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
- 1 (15-ounce) can dark red kidney beans, drained and rinsed
- 2 teaspoons hot sauce
- 1 quart (32 oz) chicken stock
- Suggested garnishes: red or blue corn tortilla chips, cheese like pepper jack or smoked Cheddar, avocado, chopped scallions, chopped cilantro or fresh thyme leaves
Preheat medium/large soup pot over medium-high heat.
Chop raw chicken tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes (I cooked until I didn’t see pink on any part of the outside of the chicken), then add the chorizo and garlic. Cook another 2 to 3 minutes, then add onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble.
Reduce heat and simmer until potatoes are tender 10-12 minutes. Ladle soup into shallow bowls. To serve, you can top each bowl with a generous handful of crushed tortillas and cheese and then place under the broiler in the oven to melt the cheese. Garnish with avocados, scallions and/or herbs.