This spicy soup is both creamy and cosy.
Heat a large sauté pan until hot, add half the olive oil, onion and chorizo and cook for 2 minutes. Add the chicken and fry for a couple of minutes then add the smoked paprika, garlic and rosemary and stir in the beans.
Add the stock, cream and butter and bring to the boil, then simmer for 5 minutes until the chicken is cooked through.
Add the parsley and season to taste.
Heat a griddle pan until hot, then drizzle the bread with the last of the olive oil and griddle on each side until charred.
Serve the bread with the soup.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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