Chunky chicken and corn soup with fried chorizo

A chunky soup packed with chicken, potato, bacon and chorizo - hearty enough for a main meal.

Recipe «Chunky chicken and corn soup with fried chorizo» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp extra virgin olive oil, 1 brown onion, finely chopped, 2 celery stalks, cut into 2cm pieces, 1 carrot, cut into 2cm pieces, 2 garlic cloves, crushed , 3 rindless shortcut bacon rashers, trimmed, chopped, 200g chicken thigh fillets, cut into 2cm pieces, 500g desiree potatoes, peeled, grated , 1 litre salt-reduced chicken stock, 310g can creamed corn, 2 tsp fresh thyme leaves, finely chopped, 100g green beans, trimmed, sliced, 1/2 cup light thickened cooking cream, 120g chorizo sausage, finely chopped, Light thickened cream, extra, to serve, Fresh flat-leaf parsley leaves, to serve.

Ingredients:

• 2 tbsp extra virgin olive oil 
• 1 brown onion, finely chopped 
• 2 celery stalks, cut into 2cm pieces 
• 1 carrot, cut into 2cm pieces 
• 2 garlic cloves, crushed 
• 3 rindless shortcut bacon rashers, trimmed, chopped 
• 200g chicken thigh fillets, cut into 2cm pieces 
• 500g desiree potatoes, peeled, grated 
• 1 litre salt-reduced chicken stock 
• 310g can creamed corn 
• 2 tsp fresh thyme leaves, finely chopped 
• 100g green beans, trimmed, sliced 
• 1/2 cup light thickened cooking cream 
• 120g chorizo sausage, finely chopped 
• Light thickened cream, extra, to serve 
• Fresh flat-leaf parsley leaves, to serve 
• Warm tortillas, to serve 

Instructions

1. Heat oil in a large saucepan over high heat. Add onion, celery, carrot, garlic and bacon. Cook, stirring, for 5 minutes or until onion has softened and bacon is crisp. Add chicken. Cook, stirring, for 4 minutes or until lightly browned. Add potato. Cook, stirring, for 1 minute. Stir in stock and 3 cups cold water.
2. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until potato is tender. Add corn, thyme, beans and cream. Simmer, stirring, for 5 minutes or until beans are tender. Season with salt and pepper.
3. Meanwhile, cook chorizo in a non-stick frying pan over medium-high heat, stirring, for 3 to 4 minutes or until crisp. Transfer to a plate lined with paper towel to drain.
4. Ladle soup among serving bowls. Drizzle with extra cream, sprinkle with chorizo and parsley, and serve with warm tortillas.