Name: Spanish chicken, chorizo and rice soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g butter; 1 small onion, finely chopped; 2 cloves garlic, crushed; 1 medium red capsicum, finely chopped; 2 tsp dried oregano; 1 tsp sweet paprika; 1 tsp ground cumin; 1 tbsp plain flour; 2 tbsp tomato paste; 1 litre chicken stock; 2 cups water; 400 g can crushed tomatoes; 1/2 cup white medium-grain rice; 1 cured chorizo sausage, thinly sliced; 2 cups shredded skinless cooked chicken; 1 large avocado, coarsely chopped, to serve; 1/2 cup fresh coriander leaves, to serve; 2 limes, halved, to serve

Spanish chicken, chorizo and rice soup

Prepare a comforting meal with this Spanish chicken, chorizo and rice soup recipe, which is packed to the rafters with nourishing goodies. Filling and flavoursome, this soup will transport you to warmer places.

Ingredients

30 g butter

1 small onion, finely chopped

2 cloves garlic, crushed

1 medium red capsicum, finely chopped

2 tsp dried oregano

1 tsp sweet paprika

1 tsp ground cumin

1 tbsp plain flour

2 tbsp tomato paste

1 litre chicken stock

2 cups water

400 g can crushed tomatoes

1/2 cup white medium-grain rice

1 cured chorizo sausage, thinly sliced

2 cups shredded skinless cooked chicken

1 large avocado, coarsely chopped, to serve

1/2 cup fresh coriander leaves, to serve

2 limes, halved, to serve

Method

1.Melt butter in a large saucepan over medium heat; cook the onion and garlic, stirring, for 5 minutes or until onion softens. Add capsicum, oregano and spices; cook, stirring, for 30 seconds or until fragrant. Add flour and tomato paste; cook, stirring, for 1 minute or until combined. Gradually stir in stock, the water and tomatoes; bring to the boil, stirring. Stir in rice; simmer, uncovered, stirring occasionally, for 15 minutes or until rice is tender.

2.Meanwhile, heat a large oiled frying pan over medium-high heat; cook chorizo for 3 minutes or until browned. Drain on paper towel.

3.Add chorizo and chicken to soup; stir over medium heat for 5 minutes or until hot. Season to taste.

4.Serve bowls of soup topped with avocado and coriander. Accompany with lime halves.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Spanish oxtail and chickpea soup

Native ad body.

Bean, tomato and chorizo soup

Subscribe for your chance to WIN $50,000