Chicken-Chorizo Stoup

I honestly can't stand to listen to Rachel Ray talk but I really like some of her recipes. I found this one while looking for something with chicken and roasted red peppers. I really scored here! YUM

1 pound chicken tenders, cut into bit size pieces (I used chicken breasts)
Salt and Pepper
3/4 pound chorizo sausage, diced (the kind I usually buy was all gone so I got chicken andouille)
2 tablespoons olive oil
3 cloves garlic roughly chopped (I used more because I LOVE garlic)
1 red bell pepper, chopped (I used roasted red peppers)
1 medium onion, chopped
6 small red potatoes, diced (I used yukon golds because that is what I had)
1-15 ounce can fire roasted chopped tomatoes
1-15 ounce can dark red kidney beans, drained
1 quart chicken stock

Heat olive oil in large stock pot. Season chicken with salt and pepper. Add chicken to olive oil. Lightly brown chicken for 2 to 3 minutes. Add chorizo and garlic. Cook another 2 to 3 minutes. Add peppers, onions and potatoes. Cook for 5 minutes, then stir in tomatoes and kidney beans. Add chicken stock and bring soup to a boil. Cook until potatoes are tender, about 5 additional minutes. Top with cheese if you like, I do!