Name: Chicken, chorizo and black bean soup
Prep time: 23 min
Cook time: 75 min
Total time: 98 min
Yield: 4
Ingredients: 3 corn cobs, husked, silks removed; 2 chicken breasts, trimmed; 2 chorizo, thinly sliced; 1 tablespoon olive oil; 1 red onion, thinly sliced; 2 celery stalks, chopped; 2 clove garlic, crushed; 1/2 bunch coriander, leaves and stems separated, chopped; 2 small red chillies, chopped (see tip); 4 sprigs oregano, leaves picked; 1 teaspoon smoked paprika; 1/4 teaspoon ground cumin; 10 cup (2.5 litres) chicken stock; 400 gram punnet heirloom cherry tomatoes, halved; 400 gram can black beans, rinsed, drained; chargrilled tortilla wedges, lime wedges to serve

Chicken, chorizo and black bean soup

This chicken, chorizo and black bean soup recipe is a smokey, rich dish with chilli, paprika and cumin. Serve with plenty of chargrilled tortillas to soak up the hearty flavours

Serves 4

Prep

23M

Cook

1H 15M

Total

1H 38M

Ingredients

3 corn cobs, husked, silks removed

2 chicken breasts, trimmed

2 chorizo, thinly sliced

1 tablespoon olive oil

1 red onion, thinly sliced

2 celery stalks, chopped

2 clove garlic, crushed

1/2 bunch coriander, leaves and stems separated, chopped

2 small red chillies, chopped (see tip)

4 sprigs oregano, leaves picked

1 teaspoon smoked paprika

1/4 teaspoon ground cumin

10 cup (2.5 litres) chicken stock

400 gram punnet heirloom cherry tomatoes, halved

400 gram can black beans, rinsed, drained

chargrilled tortilla wedges, lime wedges to serve

Method

1.Preheat a barbecue grill or chargrill pan on high.

2.Spray corn cobs with oil. Chargrill for 10-12 minutes, turning, until tender. Cut kernels from cobs, reserve and set aside. Spray chicken with oil and char-grill for 3-4 minutes each side until grill marks appear. Repeat with chorizo slices for 1-2 minutes each side.

3.In a large saucepan, heat oil on high. Sauté onion, celery and garlic for 2-3 minutes until tender. Add coriander stems, chillies, oregano, paprika and cumin, then cook, stirring, for 1-2 minutes until fragrant.

4.Stir in stock, corn cob sand kernels, chicken, chorizo and tomatoes. Bring to the boil. Reduce heat to low and simmer, uncovered, for 35-40 minutes until chicken is very tender.

5.Remove and discard corn cobs. Remove chicken, shred, then return to pan with black beans. Simmer for 10 minutes to warm through.

6.Serve sprinkled with coriander leaves. Accompany with tortilla and lime wedges.