Spanish chicken, chorizo and rice soup

Spanish chicken, chorizo and rice soup

One of our favourites ,a hearty and delicious soup, busting any cold winter woes . Try our Spanish chicken, chorizo and rice soup

 PREP TIME 10 min |COOK TIME 35 min|SERVES 4 

INGREDIENTS

• 30g butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 2 tsp dried origanum
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tbsp flour
• 2 tbsp tomato paste
• 4 cups chicken stock
• 2 cups water
• 400g can crushed tomatoes
• ½ cup white medium-grain rice
• 1 cured chorizo sausage, thinly sliced
• 2 cups shredded chicken
• 1 large avo, finely chopped
• ½ cup roughly chopped coriander
• 1 lime, cut into wedges

METHOD

MELT butter in a large pot over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens.

ADD bell pepper, origanum and spices; cook, stirring, until fragrant. Add flour and tomato paste and cook for 1 minute. Gradually stir in the stock, water and tinned tomatoes; bring to a boil and stir in the rice. Simmer, uncovered, for 15 minutes, stirring occasionally, or until rice is tender.

MEANWHILE, heat a large oiled frying pan over medium-high heat. Cook chorizo until golden. Drain on paper towel.

ADD chorizo and chicken to the soup; stir over medium heat until hot. Season to taste.

SERVE bowls of hot soup topped with avocado and coriander and accompany with lime wedges.

TIP: The chorizo sausage can be swapped out for chopped bacon, or it can be left out entirely if preferred.

Print Recipe

Spanish chicken, chorizo and rice soup

Serves: 4

Prep Time: 10 minutes – Cooking Time: 35 minutes

Ingredients

• 30g butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, finely chopped
• 2 tsp dried origanum
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tbsp flour
• 2 tbsp tomato paste
• 4 cups chicken stock
• 2 cups water
• 400g can crushed tomatoes
• ½ cup white medium-grain rice
• 1 cured chorizo sausage, thinly sliced
• 2 cups shredded chicken
• 1 large avo, finely chopped
• ½ cup roughly chopped coriander
• 1 lime, cut into wedges

Instructions

1

Melt butter in a large pot over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens.

2

Add bell pepper, origanum and spices; cook, stirring, until fragrant. Add flour and tomato paste and cook for 1 minute. Gradually stir in the stock, water and tinned tomatoes; bring to a boil and stir in the rice. Simmer, uncovered, for 15 minutes, stirring occasionally, or until rice is tender.

3

Meanwhile, heat a large oiled frying pan over medium-high heat. Cook chorizo until golden. Drain on paper towel.

4

Add chorizo and chicken to the soup; stir over medium heat until hot. Season to taste.

5

Serve bowls of hot soup topped with avocado and coriander and accompany with lime wedges.

Notes

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