Chicken And Chorizo Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon
- Measuring spoons and cups
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 red bell pepper diced
- 150 g about 5 oz Spanish chorizo, sliced into half moons
- 2 skinless boneless chicken breasts, diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes optional for heat
- 1 can 14 oz diced tomatoes
- 4 cups low-sodium chicken broth
- 1 cup canned white beans drained and rinsed
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- A wedge of lemon for serving (optional but brightens it up)
Instructions
Sauté The Aromatics
- I heat olive oil in my Dutch oven over medium heat. Then I add the chopped onion and let it soften for about 4 minutes. I stir in the minced garlic and cook for another minute until fragrant.
Brown The Chorizo And Chicken
- Next, I add the chorizo and cook it for 3–4 minutes until it starts releasing its oils. Then I add the diced chicken and cook until it’s no longer pink on the outside.
Season It Right
- I stir in the smoked paprika, ground cumin, and chili flakes. I make sure everything is well-coated in the spices to deepen the flavors.
Add Liquids And Simmer
- Now I pour in the diced tomatoes and chicken broth. I bring the pot to a simmer and let it cook for 15 minutes, allowing the chicken to cook through and the flavors to meld beautifully.
Add Beans And Adjust Seasoning
- I stir in the white beans and let them heat through for about 5 more minutes. I taste and add salt and pepper as needed.
Serve Hot And Garnish
- Once it’s ready, I ladle the soup into bowls, top it with freshly chopped parsley, and squeeze in a little lemon juice for a bright finish.
Notes
Make sure to choose Spanish-style cured chorizo, not the raw Mexican version. It holds up beautifully in soups and releases flavorful oils that add smoky depth to the broth.