A hearty meal in a bowl.
This tasty soup is quick to make and also very filling. The inclusion of beans, sweetcorn and kale means it is packed with nutrients too.
I really love the mild spiciness that the chorizo slices add. They really impart flavour into the broth itself as well. This means you don’t need to add salt or other additional spices or seasonings.
I used chicken breast meat in my soup but if you want to reduce costs then use boneless thigh meat instead. If you don’t have any kale then silverbeet would work equally as well.
This recipe was loosely based on one I found in the April issue of Super Food Ideas magazine.
Ingredients – serves 4-6:
- 1/2 tbsp olive oil
- 2 skinless chicken breasts, halved and then thinly sliced
- 1 chorizo sausage, thinly sliced
- 1 onion, finely diced
- 1 chicken stock cube (I used a chicken Oxo cube)
- 6 cups boiling water
- 400g/14 oz can mixed beans (I used a three bean mix), drained and rinsed
- 200g/7 oz can sweetcorn kernels, drained
- 2 large curly kale leaves, stems and thick veins removed then roughly chopped
- freshly ground black pepper, to season
- Put the oil, chicken, chorizo and onion into a large saucepan and place over a medium-high heat on your stovetop. Cook, stirring, for a few minutes until the chicken pieces are sealed.
- Add the stock cube to the boiling water and stir until dissolved. Pour the stock into the pan with the chicken etc.
- Bring to the boil, then turn the heat down low and simmer for 10 minutes.
- Add the beans, sweetcorn, kale and a good seasoning of black pepper to the pan then stir. Bring the soup back to the simmer for 3 minutes and then turn off the heat.
- Use some kitchen paper to carefully soak up any excess fat from the surface of the soup.
- Divide the soup between your serving bowls.