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3/4LB Chicken tenders
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Salt and pepper to taste
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1/2LB chorizo, cooked through
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2 Tbsp Extra virgin olive oil
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2 cloves Garlic, smashed
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1 small red bell pepper, seeded and chopped
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1 small onion, chopped
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4 small red-skinned potatoes, diced
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1 can (15 oz) dark red kidney beans, drained off
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2 tsp hot sauce like Pico Pica or Tabasco
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1 can (15 oz) diced tomatoes
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1 quart chicken stock
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1 bag corn tortilla chips, crushed
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2 cups shredded pepper-jack cheese
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chopped scallions, cilantro or thyme for garnish (optional)
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