I can’t believe it’s been three years since I made this, but there ya have it. I’m pretty sure it won’t be on the back burner (heh heh) for that long again.
What’s not to love about a soup that eat likes a meal? Seriously — we’ve got chicken, sausage, potatoes, beans … heck, let’s get to the ingredients list.
You will need:
- 2 Tbsp. extra virgin olive oil
- 1 lb. of chicken breasts, cut into bite-sized pieces
- 3/4 lb. hot Italian sausage, diced
- 3 cloves garlic, minced
- 1 tsp. paprika
- 1 red bell pepper, diced
- 1 medium onion, diced
- 6 small red potatoes
- 1 – 15 ounce can fire-roasted tomatoes
- 1 – 15 ounce can dark red kidney beans, drained
- hot sauce to taste
- 4 cups vegetable or chicken broth
Start by heating up the oil in a large soup pot, then get to dicing the chicken (make sure to clean up after yourself!) and the sausage. Season the chicken with salt and pepper, then add to the soup pot. Cook for a few minutes over medium-high heat until lightly browned, then add in the sausage, garlic and paprika. Cook for a few more minutes, until sausage is mostly browned, then add in the red pepper, onion and potatoes.
Let that hang out for about five more minutes, then add in the tomatoes and beans and as much hot sauce as you think you can handle. If you’re up for it, try adding some mild chiles as well.
Finally, add in the broth and let the soup come to a boil. Reduce heat and simmer for about 15 minutes or for as long as you can stand to not be eating it (the longer it cooks, the better). Top individual servings with tortilla chips.
We think the real fun here is in the garnish: any kind of Mexican cheese is good, as is sour cream, cilantro, green onions or even avocado.
Sky’s the limit!