Barcelona Stew
Serves 8 guests
A delicious combination of black beans, chorizo sausage, fresh corn, tomatoes and chipotle peppers make up the flavors of this robust soup.
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Ingredients:
¾ lb Ground Chorizo Sausage
3 cups Leftover Rotisserie Chicken (Diced ½ inch)
1 Tbl Olive Oil
1 Yellow Onion (diced ¼ inch)
1 Tbl Garlic (minced)
1 Yellow Bell Pepper (diced ¼ inch)
1 Ear White Corn (remove kernels from husk)
2 tea Chipotle Pepper (minced)
1 can 15 oz Diced Tomatoes (drained)
½ tea Ground Cumin
1.5 qt Chicken Stock
2 cans 15 oz Black Beans (drain and rinse)
¼ cup Green onions (diced)
¼ cup Cilantro (minced)
½ cup Tortilla strips (fried) optional
1 Tbl Fresh Oregano (minced)
½ Tbl Chili Powder
Pinch Salt and Pepper to taste

Method:
1. Sauté Chorizo in a heavy bottom pan until cooked through, remove with slotted spoon and set aside.

2. In same pan add olive oil and sauté onions, garlic, peppers, corn and chipotle peppers until just tender. Add diced tomatoes, cumin, oregano and chili powder and heat through. Remove sautéed vegetables from pan and set aside.

3. Add Chicken stock and beans to ban, bring to boil cover and simmer for 15-20 minutes. Crush beans in pan with potato masher thicken soup slightly.

4. Add sautéed chorizo, diced chicken and vegetables to pan and heat through.

5. Stir in fresh herbs and adjust seasoning.

6. Serve soup in bowls and top with fried tortilla strips (optional).