Ingredients

1 lb boneless, skinless chicken breasts
Salt and Pepper
3/4 lb andouille sausage
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
1 small onion, diced
1 (15 oz) can fire roasted chopped tomatoes
1 (15 oz) can black beans, drained
2 tsp hot sauce
1 quart chicken broth
Tortilla Chips
Shredded Cheddar or Pepper Jack cheese

Instructions

Preheat 5 quart (or larger) soup pot over medium high heat. Chop chicken into bite size pieces. Season chicken with salt and pepper. Dice andouille. Add extra virgin olive oil to the pot. Lightly brown chicken in oil for 2 minutes, then add the andouille and garlic. Cook 2 to 3 minutes, then add bell pepper and onion. Cook 5 minutes, then stir in tomatoes, black beans, and hot sauce. Add chicken broth and rice and bring soup to a bubble. Reduce heat and simmer soup about 10 minutes. While soup simmers preheat broiler. Ladle soup into shallow bowls and top each with a generous handful of crushed tortilla chips and shredded cheese. Melt cheese under hot broiler.

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