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.

  • 50 mins cooking
  • Serves 4
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  • 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


  • 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.