Chorizo, Chicken & Black Bean soup

A big bowl of hot, chunky soup is the ultimate cure for winter blues. Onions, capsicum and carrots simmered with black beans in a rich tomato broth. The added chorizo, smoked paprika and ground chipotle gives a delicious smokiness, and I’ve added shredded chicken breast to bump up the protein and make this a truly satisfying meal.

I’ve added extra flavour with Grilo Immunity Boost Super Seasoning, which contains immune-supportive organic spices such as turmeric, garlic, ginger and cayenne. The best (secret) ingredient is the added cricket powder; an amazing source of vitamin B12, protein, iron, and all 9 essential amino acids (making it the ideal ‘complete protein’ source). I’ve added 1 tablespoon of this into the soup; it works as a delicious spice blend with tonnes of hidden benefits.

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Chorizo, Chicken & Black Bean Soup

This smokey, chunky tomato-based soup is loaded with black beans, onions, capsicum, carrots, chorizo and chicken breast

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Servings: 5 people

Calories: 449kcal

Ingredients

• 400 g red capsicum- diced
• 1 tsp olive oil
• 1 chorizo sausage- sliced into discs
• 1 large brown onion- diced
• 1 tbsp smoked paprika
• 2 tsp ground chipotle
• 2 cloves garlic- minced
• 150 g carrots- peeled and diced
• 1 can diced tomato (400g)
• 500 ml vegetable broth
• 1 can black beans- drained
• 750 g chicken breast- diced
• 1 tbsp oregano
• 1 tbsp Grilo Immunity Boost Super Seasoning made with powerful organic ingredients like turmeric, garlic, ginger and cayenne pepper, combined with all Grilo Cricket Powder to support the immune system

Garnish

• chilli flakes
• fresh parsley

Instructions

• Pre-heat the oven to 200°C
• Lay the diced capsicum out over baking paper on a tray, season with salt and pepper and roast for 25-30 minutes or until lightly charred
• In the meantime, heat the olive oil in a large pan over medium-high heat. Add the sliced chorizo and fry on each side for 2-3 minutes or until browned.
• Add the onions, and fry for a further 3 minutes or until softened
• Add the smoked paprika, ground chipotle and minced garlic. Stir continuously for 1 minute, until the paprika is evenly combined
• Add the diced carrots to the pan, season with salt and pepper, then add the diced tomato and vegetable broth. Cover the pan and bring to boil
• Add the black beans, diced chicken breast, oregano and Super Seasoning. Stir to combine, then lower the heat to medium. Cook for 7-10 minutes, stirring occasionally; until the chicken is cooked through.
• Combine the roast capsicum with the soup, then remove from heat. Spoon the soup into serving bowls and serve warm.
• Add chilli flakes and fresh parsley leaves if desired.

Nutrition

Calories: 449kcal

Carbs: 20.9g | Fat: 20.3g | Protein: 42.6g