I fancied using up some of Sunday's chicken, so for a change, went for a chorizo and chicken soup. I've made mine with butter beans because I found these were lower in calories than chickpeas. There are at least 4 large portions at about 280 calories, or 6 smaller portions at around 190 calories.
Begin by frying the sliced chorizo - don't add any oil as there is plenty in the sausage. Remove chorizo and set on a paper towel.
Use the chorizo oil to fry the onions, carrot, celery, potato and garlic. Add the fried vegetables to a saucepan containing one large can of chopped tomatoes and chicken stock and/or water. Cook this until the vegetables have softened (15 to 20 mins). Remove one third of this mixture and put into a food processor (to thicken the soup). Return to the saucepan then add your flavourings - I used some rosemary and thyme and a good helping of chilli flakes. Use dried herbs if you wish. Season to taste with salt and pepper.
Be careful when adding the chilli - use sparingly and add more if needed. I've found that salt can bring out the intensity of the chilli and equally if you do not use enough salt, the heat of the chilli seems to hide. This stage can be made some time ahead (night before perhaps).
Finally, add in the chopped chicken, chorizo and butter beans. I also added some pasta - you can use whatever you have. I used Spatzle as I have some in the cupboard and love it. You could use broken spaghetti or some pasta shapes. Cook until the chicken is heated through. I cooked mine for another 15 minutes.
I left mine for a few hours before reheating and eating, as the longer you leave it the more the flavour will develop. Serve with some grated cheese on top if that's what you fancy (count in the extra calories). Have a sandwich or some toasted croutons to fill up - and help stop snacking later.
Copyright © forgetdietingforever 2012, all rights reserved.
SPICY CHICKEN AND CHORIZO SOUP
Ingredients
150g cooked chicken, chopped
50g of thinly sliced chorizo
small can of butter beans (or a whole tin if that's what you have)
large tin chopped tomatoes
1 to 1.5 litres chicken stock or water (I started with 1 litre, then added more because it was thicker than I like to eat)
one potato chopped into very small dice - this thickens the soup as it breaks down
150g carrot
2 sticks celery
2 large onions
garlic - I used 2 large cloves
few frozen peas or anything green - for colour if you like
a handful of pasta
Use the chorizo oil to fry the onions, carrot, celery, potato and garlic. Add the fried vegetables to a saucepan containing one large can of chopped tomatoes and chicken stock and/or water. Cook this until the vegetables have softened (15 to 20 mins). Remove one third of this mixture and put into a food processor (to thicken the soup). Return to the saucepan then add your flavourings - I used some rosemary and thyme and a good helping of chilli flakes. Use dried herbs if you wish. Season to taste with salt and pepper.
Be careful when adding the chilli - use sparingly and add more if needed. I've found that salt can bring out the intensity of the chilli and equally if you do not use enough salt, the heat of the chilli seems to hide. This stage can be made some time ahead (night before perhaps).
Finally, add in the chopped chicken, chorizo and butter beans. I also added some pasta - you can use whatever you have. I used Spatzle as I have some in the cupboard and love it. You could use broken spaghetti or some pasta shapes. Cook until the chicken is heated through. I cooked mine for another 15 minutes.
I left mine for a few hours before reheating and eating, as the longer you leave it the more the flavour will develop. Serve with some grated cheese on top if that's what you fancy (count in the extra calories). Have a sandwich or some toasted croutons to fill up - and help stop snacking later.
Copyright © forgetdietingforever 2012, all rights reserved.
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