Chicken, Chorizo and Corn Soup

Ingredients:

• 2 cups Hulled Corn, cooked
• 1 pound chicken tenders
• ¾ pound chorizo 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 can (15-oz) fire roasted chopped tomatoes
• 1 (15-oz) can dark red kidney beans, drained
• 2 teaspoons hot sauce
• 1 quart chicken stock
• Salt and pepper to taste
 

Directions:

1. Preheat medium soup pot over medium-high heat.
2. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo.
3. Add 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. 
4. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.