- 2 chorizo sausages, thickly sliced
- 2 teaspoons olive oil
- 1 red onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 teaspoon 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
- Step 1Preheat 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.
- Step 2Heat 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.
- Step 3Add 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.
- Step 4Meanwhile, 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.
- Step 5Ladle soup among serving bowls. Serve with tortilla wedges.
Make it ahead: Prepare to end of step 4 up to 3 days ahead. Cool to room temperature. Store soup in an airtight container in fridge. Store tortilla wedges in an airtight container. Reheat soup in a large saucepan over medium heat, stirring often, for 10 minutes or until heated through. Continue from step 5.
Freezing tip: Prepare to the end of step 3. Cool to room temperature. Transfer to an airtight container and place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. Thaw in the fridge overnight. To reheat, see Make it Ahead, above. Continue from step 4.
- Author: Miranda Farr
- Image credit: Ian Wallace
- Publication: Australian Good Taste