Spicy Potato Picadillo Soup

1 pound yukon gold potatoes, washed and diced

6 ounces chorizo, removed from casing

2 cloves of garlic, pressed

1 red bell pepper, finely diced

1 small onion, finely diced

1 pinch of achiote

1 cup chicken stock

3 tomatoes, chopped

Boil potatoes in water until just about tender. Drain in colander.

Spray pot with non-stick pan with non-stick spray. Add garlic, peppers, onion and achiote. Cook over medium heat until tender. Add chorizo, breaking into small pieces, cook until done.

Add chicken broth and tomatoes, bring to a boil and simmer for about 15 minutes.

Serve with tortillas. Spray pan with non-stick spray and cook on medium heat, turning to cook each side.