Spicy Chorizo & Bean Soup with Tortilla Chips


Serves 4

For the soup:

2 Tbs olive oil

1 onion, chopped

2 carrots, finely diced

1 red pepper, diced

200g chorizo sausage, diced

2 garlic cloves, chopped

2 red chillies, chopped

2 Tbs smoked paprika

500ml tomato juice

2 Tbs sugar

250ml chicken stock

1 tin cannellini beans, drained

1 tin red kidney beans, drained

Salt and pepper

Heat oil in a large pot, then add onion, carrots and red pepper and cook until the vegetables are soft.

Add the chorizo, garlic, chillies and paprika then cook for a minute.

Add the tomato juice, sugar, stock, beans and seasoning, then simmer for 10 minutes.

Serve piping hot with a dollop of sour cream and strong cheddar cheese.


For the cheesy Tortilla chips

2 wheat tortilla wraps

3 Tbs olive oil

1 tsp ground coriander

1 tsp chilli powder

1 tsp sea salt

100g mature cheddar cheese, grated

Preheat oven to 200C

Cut each wheat tortilla into 16 triangles then lay onto a large baking tray in one single layer

Drizzle with olive oil then sprinkle on the coriander, chilli powder and salt.

Bake in the oven unitl golden and toasted and the chips are crispy – about 15 minutes.

Sprinkle on the cheese, then return to the oven to melt the cheese.

Serve tortilla chips topped with guacamole and salsa or as a crunchy side to some spicy soup.