Chicken, Chorizo, Tortilla Soup

Motivation
This recipe is actually a Rachael Ray recipe that I tried years ago that has become part of my Autumn food repertoire.  With the temperatures dipping below 80 this weekend I was inspired to get a jump on Autumn comfort food cooking and pulled out this old chestnut.

Ingredients
1 lb Chicken
3/4 lb Chorizo Sausage
1 Red Bell Pepper
1 Medium Onion
6 Small Red Potatoes
1 can Kidney Beans
1 can Diced Tomatoes
3 Cloves Garlic
32 Oz  Chicken Stock
2 tsp Hot Sauce
Tortilla Chips
Shredded Cheese (pepper jack, cheddar, or similar)
Olive Oil

Mise en Place
Dice bell pepper, onion, and potatoes and set aside.  Cut chicken bite-sided pieces and season with salt and pepper.  Cut chorizo into bite-sized pieces.  Mince garlic (I used a garlic press) and add to chorizo.  Drain and rinse kidney beans.

Method
Pour 2-3 tablespoons of olive oil into a small stock pot and set on medium to medium-high heat. Add chicken and cook until pieces are browned - about 2 minutes.  Add chorizo and garlic to the pot and continue to cook for another 2 minutes.  Add red pepper, onion, and potato to pot - stir and cook another 5 minutes.  Add can of diced tomatoes (including juice), rinsed kidney beans, and hot sauce (I used Frank's) to pot.  Add chicken stock and bring to a simmer.  Simmer for 10-12 minutes.

Presentation
Ladle soup into bowls and cover with crushed tortilla chips.  Sprinkle cheese over chips.  If bowls are oven safe you can place them under a broiler to melt the cheese.  I used my brulee torch to melt the cheese to good effect.