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Spicy chorizo, white bean & tomato soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Cozy up with a spicy paprika soup.
Ingredients:
  • 2 chorizo sausages, thickly sliced
  • 9.20 gm olive oil
  • 1 red onion, coarsely chopped
  • 2.50 gm smoked paprika
  • 1L (4 cups) Masell chicken style liquid stock
  • 1 x 400g can diced tomatoes
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 4 flour tortillas, quartered
  • Olive oil spray
  • Smoked paprika, extra, to sprinkle
Instructions:
  • 1. Preheat your oven to 180C. Line 2 baking trays with non-stick baking paper. 2. In a large non-stick frying pan over medium heat, cook the chorizo for 3-5 minutes until golden, then transfer to a paper towel-lined plate.
  • In a large saucepan, gently heat the oil. Add the onion and cook until soft, about 3-4 minutes, stirring occasionally. Stir in the garlic and paprika, and cook until fragrant, about 1 minute.
  • Combine stock, tomato, and chorizo with onions. Raise heat to medium-high and bring to a boil, then lower to a simmer for 10 minutes until slightly thickened. Season with salt and pepper, add beans, and simmer for an additional 5 minutes until heated through.
  • Spritz the tortilla with olive oil spray, lightly sprinkle with extra paprika, and then place on the lined trays. Bake in the oven for 5-7 minutes until crispy and golden.
  • Pour the soup into individual serving bowls and garnish with tortilla wedges.

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