chorizo chicken soup with crispy tortilla strips

This was our dinner last night.  I sort of made this up as I went along.  I have wanted to make a soup like this for a while now.

For this recipe I used

• 4 small uncooked chorizo sausages - casings removed
• 6 chicken tender loins or whatever chicken meat you have, chopped
• 1 onion finely chopped
• 1 leek washed and finely sliced
• 1 carrot finely diced
• 1 large potato diced 
• 2 cloves of garlic
• 1 can of whole tomatoes in juice
• 1 cup of water
• 1 tsp smoked paprika
• 1/2 tsp of chile powder
• 1 tsp sugar
• 1 tsp or more of maldon salt
• black pepper
• 500 mls of home made chicken stock ( I used the stock pot and not the slow cooker)
• deep fried strips of left over tortilla wrappers - I think I used 4 - you can make them while the soup is cooking
• 1 avocado diced
• sour cream
• sweet chile sauce

Start of by heating your pot on low to medium heat, it will need to be a relatively large one.  Add some olive oil and your onions and cook for a couple of minutes, try not to colour them.  Next add the chorizo sausage that you have removed from the casings and broken up into small pieces and fry.  Next add the leek, carrot, potato,garlic and cook for a further 5 minutes or so.  Once everything has softened up a bit add the can of tomatoes, the salt and sugar, smoked paprika and the water and let it simmer away for about 20 minutes until the potatoes are tender.  Finish off by adding the stock and let it reduce down until you get the desired consistency.

Finally add the chicken and turn off the heat and let the chicken gently cook in the soup.  Let it stand for 5 minutes before serving.  That way you will not over cook it.

 Make sure you taste for sweetness, salt and spiciness and adjust to your liking.

To make the tortilla strips 

Slice your tortilla wrappers into strips and shallow fry them until golden. Do them in batches.  They only take seconds so watch out.  Drain on paper towels.  

Garnish the soup with the strips, avocado, sour cream, sweet chile sauce and salt and pepper.

Some chopped coriander would be nice also.

I really enjoyed it,  make sure you dunk the strips in the soup and get a bit of avocado in your mouthful.