Chicken Chorizo Tomato Soup

 

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One of my tips for managing my time is to make a large pot of soup on Saturday or Sunday.  I have several favorites that I tend to make in rotation.  I freeze some of the pot and eat off the remainder during the week.  It makes for an easy home cooked supper during the week when I’m running late or have something after work.

This weekend I opted to make a new favorite – chicken chorizo tomato soup.

Ingredients:

2 tablespoons olive oil

3 large chicken breasts cut into bite size chunks

3 links chicken chorizo sausage removed from the skin

1 large onion chopped

1 red bell pepper chopped

2 quarts chicken stock

1 large can diced tomatoes

1 large can diced fire-roasted tomatoes

3 cloves minced garlic cloves

cilantro, salt and pepper to taste

In a large Dutch oven over medium heat, sauté for five minutes or until the sausage cooked done and the chicken is cooked to a light brown, the olive oil, chicken, chorizo, onion, pepper, and garlic.  Add the salt, pepper, and cilantro and sauté for an additional two minutes.  Add the tomatoes and stir into the pot.  Let cook about two minutes.  Finally, add the chicken stock and cook on low heat for four hours.

Yum!

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Stuffed Peppers

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I am addicted to the farmer’s market this summer.  I cannot get enough of the fresh produce with an emphasis on peppers, tomatoes, and cucumbers.  At my last visit to the farmer’s market I brought home a lot of peppers.  All day I looked at them attempting to decide what to do with them.  Then I recalled my Mom serving stuffed peppers when I was young.  I couldn’t find her recipe so I reached out to my friend Google.  After reading multiple different recipes, I decided to make up my own.  The result was a winner!

Four large and preferably round bell peppers.

One cup orzo cooked al dente

Two links chorizo sausage removed from skin and cooked

Half a medium onion chopped

Salt and pepper to taste

Parmesean cheese

Cut the top off each pepper and scoop out the inside.  Dice the tops of the peppers and place in a bowl.  Add the diced onion, the sausage, orzo, and cheese.  Stir until the ingrediants are mixed.  Add salt and pepper.  Stuff each pepper with the mixture, spray the top with olive oil and place into a baking dish.  Bake for thirty minutes at 350.

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They were not Mom’s peppers but I think I like mine better!