Chicken and Chorizo Soup

Ingredients 
2 chicken breasts

1 t smoked paprika

1 T olive oil

4 oz mild chorizo sausages, sliced

1 onion, diced

2 cloves garlic, minced

1 T parsley

1 15 oz can diced (or crushed) tomatoes

1 15 oz can butter or navy beans

1/4 t thyme

1 bay leaf

Salt and pepper

Instructions

1. Sprinkle the chicken with the smoked paprika, then heat the oil in a dutch oven over med-high heat and brown the meat all over.

2. Lift out the chicken and add the chorizo to the pan.

3. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.

4. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes.

5. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.

6. Serve with warm crusty bread and a salad.

Makes 4 servings.