Chicken Sausage Stoup
In a deep soup pot, heat extra virgin olive oil and add the chicken. Salt & pepper the chicken and let it cook a few minutes until the surface of the meat is no longer pink. Add the sausage and garlic. Cook for 2-3 minutes.
Add peppers, onions, & potatoes. Cook 5 minutes, then add the hot sauce, tomatoes & kidney beans. Add chicken stock and bring soup to a bubble.
Reduce heat and simmer until potatoes are tender. About 10-12 minutes. Ladle soup into bowls, top with crushed chips and cheese. You can melt the cheese either under a broiler for a few minutes or in a microwave for a few seconds.
- Makes a great freezer meal! Double the recipe, save in Ziploc bags. Freeze laying down. To thaw: place in lukewarm water for an hour to two. Warm up in pot or crockpot.