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Chunky chicken and corn soup with fried chorizo
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Satisfyingly chunky soup with chicken, potato, bacon, and chorizo - a hearty main course.
Ingredients:
  • 2 celery stalks, cut into 2cm pieces
  • 1 carrot, cut into 2cm pieces
  • 3 rindless shortcut bacon rashers, trimmed, chopped
  • 200g chicken thigh fillets, cut into 2cm pieces
  • 500g desiree potatoes, peeled, grated
  • 1 litre chicken style liquid stock
  • 310g can creamed corn
  • 2 tsp fresh thyme leaves, finely chopped
  • 100g green beans, trimmed, sliced
  • 125.00 ml light thickened cooking cream
  • 120g chorizo sausage, finely chopped
  • Fresh flat-leaf parsley leaves, to serve
  • Warm tortillas, to serve
Instructions:
  • In a large saucepan over high heat, warm up oil. Add onion, celery, carrot, garlic, and bacon. Sauté for 5 minutes until onion softens and bacon crisps up. Introduce chicken and cook for 4 minutes until it browns. Toss in potato and cook for 1 minute. Pour in stock and 3 cups cold water.
  • Bring the mixture to a boil, then lower the heat to medium-low and simmer covered for 20 minutes until the potato is tender. Stir in the corn, thyme, beans, and cream, and continue simmering and stirring for 5 more minutes until the beans are tender. Season with salt and pepper to taste.
  • Cook the chorizo in a non-stick frying pan over medium-high heat, stirring occasionally, until crisp, about 3 to 4 minutes. Drain on a paper towel-lined plate.
  • Divide the soup into bowls. Add a luxurious drizzle of extra cream, a sprinkle of chorizo and parsley, and serve with warm tortillas.

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