Spicy chorizo, white bean & tomato soup

Warm up your insides with a bowl of this spicy paprika-infused soup.

Recipe «Spicy chorizo, white bean & tomato soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 Primo Classic Chorizo, thickly sliced, 2 tsp olive oil, 1 red onion, coarsely chopped, 2 garlic cloves, crushed, 1 tsp smoked paprika , 1L salt-reduced chicken 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.

Ingredients:

• 2 Primo Classic Chorizo, thickly sliced 
• 2 tsp olive oil 
• 1 red onion, coarsely chopped 
• 2 garlic cloves, crushed 
• 1 tsp smoked paprika 
• 1L salt-reduced chicken 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 oven to 180C. Line 2 baking trays with non-stick baking paper. Heat a large non-stick frying pan over medium heat. Add chorizo. Cook, turning occasionally, for 3-5 minutes or until golden. Transfer to a plate lined with paper towel.
2. Heat oil in a large saucepan over low heat. Add onion and cook, stirring occasionally, for 3-4 minutes or until soft. Add garlic and paprika, and cook for 1 minute or until aromatic.
3. Add stock, tomato and chorizo to onion mixture. Increase heat to medium-high. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until the soup thickens slightly. Taste and season with salt and pepper. Stir in the beans. Simmer for 5 minutes or until beans are heated through.
4. Meanwhile, spray the tortilla with olive oil spray. Sprinkle lightly with extra paprika. Place on the lined trays. Bake in oven for 5-7 minutes or until crisp and golden.
5. Ladle soup among serving bowls. Serve with tortilla wedges.