13 April 2012

Chicken Chorizo Tortilla Soup - with Doritos!


So...the Doritos' marketing team has been working very hard recently...

First, they came out with the Doritos Locos Tacos: A crunchy taco made with premium seasoned beef, crisp lettuce, and real cheddar cheese, in a shell made from Nacho Cheese Doritos® Chips


 

They followed this up with a new line of chips, called Doritos Jacked. These 'Jacked' chips claim to be 40 percent bigger in size and thickness than regular Doritos. 

Pretty genius if I do say so myself...and that's a lot coming from a non-Doritos, non-Taco Bell lover.

So, of course, while Brad and I are making our weekly grocery run, he spots and swoops a bag up...and has since incorporated it into his 'dinner' every night. 

Naturally, I set out to turn this new unhealthy habit of his into a somewhat less unhealthy habit. And that is how I landed at today's recipe - Chicken Chorizo Tortilla Soup with Doritos - a fun, easy meal!

If I had kids, this is the meal I would make them all day long...chock full of veggies disguised by some crumbled Doritos. Win-win.

But I don't have any kids...I have Brad. Which, well...could be considered the equivalent on some days. Oh, I kid!




The Doritos essentially take the place of the tortilla chips...and add a nice cheesy flavor to the soup - maybe even 40 percent more...

Servings: 4

Olive oil
1 1/2 lbs chorizo  
2 lbs chicken thighs, chopped into bite size pieces (cooked shredded chicken breast works too)
1 onion, diced
1 jalapeno, sliced
2 bell peppers, diced
8 garlic cloves, minced
2 ears of corn, kernels removed from husk
1 can Archer Farms Roasted Poblano Pepper cooking sauce (or similar variety)
1 28 ounce can San Marzano tomatoes
1 cup water
1 1/2 teaspoon cumin
1 1/2 teaspoon paprika
Salt to taste 

For garnish:
Jacked Doritos, crushed and whole (I used Smoky Chipotle BBQ, but I'm sure either Jacked variety will do just fine)
2 limes
1 avocado, sliced
1/2 bunch cilantro, chopped
2 stalks green onion, diced


     

1. Add cumin and paprika to chicken and mix well. Let sit and marinate.

2. Heat dutch oven to med high heat and and a few swirls of olive oil. Once hot, add garlic, onions, jalepeno, bell peppers. and corn- stir until fragrant and softened.

3. Add chorizo and chicken thighs, breaking chorizo into small pieces.

4. Once meat is cooked fully cooked through, add Roasted Poblano Pepper cooking sauce, San Marzano tomatoes, and water. Let simmer until sauce reduces, about 15 minutes.

5. Add 1/2 teaspoon cumin and 1/2 teaspoon paprika, salt to taste.

6. Ladle into bowls and garnish with Doritos, lime, avocado slices, cilantro, and green onion.
Serve and enjoy!



P.S. This also makes great next-day lunches and leftovers!

2 comments:

  1. Welcome to blogland Victoria! Looking forward to seeing your blog develop, it's a fun adventure, enjoy the ride!

    ReplyDelete
    Replies
    1. Thanks, Marie! Your blog always has the best photos and recipes!

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