PREHEAT A MEDIUM SOUP POT OVER MEDIUM-HIGH HEAT.

CHOP CHICKEN INTO BITE-SIZE PIECES & SEASON WITH SALT AND PEPPER.

ADD EXTRA-VIRGIN OLIVE OIL AND CHICKEN TO POT.

LIGHTLY BROWN CHICKEN 2 MINUTES, THEN ADD THE CHORIZO AND GARLIC.

COOK ANOTHER 2 TO 3 MINUTES, THEN ADD PEPPERS, ONIONS AND POTATOES.

COOK 5 MINUTES, THEN STIR IN TOMATOES, AND HOT SAUCE.

ADD CHICKEN STOCK AND BRING SOUP TO A BUBBLE.

REDUCE HEAT AND SIMMER UNTIL POTATOES ARE TENDER (10 TO 12 MINUTES).

LADLE SOUP INTO SHALLOW BOWLS AND TOP EACH BOWL WITH A GENEROUS HANDFUL OF CRUSHED TORTILLAS AND CHEESE.

MELT CHEESE UNDER HOT BROILER AND GARNISH WITH SCALLIONS AND HERBS.

SUGGESTED GARNISHES: CHOPPED SCALLIONS, CHOPPED CILANTRO OR FRESH THYME LEAVES