Bear's Game Chicken and Chorizo Stew

2 tablespoons extra-virgin olive oil

1 pound chicken tender or breast, cut in cubes

Salt and pepper to taste

¾ pound Spanish chorizo, diced

3 garlic cloves, smashed

1 red bell pepper, chopped

1 medium onion, chopped

6 small red potatoes, diced

1 can (15 ounces) fire-roasted chopped tomatoes

1 cup shoepeg corn

1 can (15 ounces) dark red kidney beans, rinsed and drained

2 teaspoons hot pepper sauce

1 quart chicken stock

Blue corn tortilla chips

2 cups shredded pepper jack or smoked Cheddar

Optional garnishes

Scallions, chopped

Cilantro, chopped

In a soup pot heat olive oil over medium burner. Add chicken a cook until light brown, about 2 minutes. Add chorizo and garlic, cook 2 to 3 minutes. Add peppers, onion and potatoes, cook 5 minutes. Stir in tomatoes, corn, kidney beans and hot sauce. Add chicken stock and bring to a bubble. Reduce heat and simmer until potatoes are tender, 10-12 minutes.

In the meantime, turn on broiler. When stew is done, ladle into ovenproof bowls; sprinkle with cheese and melt under hot broiler. Garnish with crushed chips, scallions and cilantro.

Serves eight.