SPANISH CHICKEN, CHORIZO & RICE SOUP

SERVES 4 PREP + COOK 50 MINS

30g butter 1 small brown onion (80g), chopped finely 2 cloves garlic, crushed 1 medium red capsicum (200g), chopped finely 2 tsp dried oregano 1 tsp sweet paprika 1 tsp ground cumin 1 tbsp plain flour 2 tbsp tomato paste 1 litre (4 cups) chicken stock 2 cups (500ml) water 400g canned crushed tomatoes ½ cup (100g) white medium-grain rice 1 cured chorizo sausage (170g), sliced thinly 2 cups (320g) shredded barbecued chicken 1 large avocado (320g), chopped finely ½ cup coarsely chopped fresh coriander 2 limes, halved

1 Melt butter in a large saucepan over medium heat. Cook onion and garlic, stirring, 5 mins or until onion softens. Add capsicum, oregano and spices. Cook, stirring, until fragrant. Add flour and tomato paste. Cook, stirring, 1 min. Gradually stir in stock, water and tomatoes. Bring to boil, stirring. Stir in rice, simmer, stirring occasionally, 15 mins or until rice is tender.

2 Meanwhile, heat a large oiled frying pan over medium-high heat. Cook chorizo until browned. Drain on paper towel.

3 Add chorizo and chicken to soup. Stir over medium heat until hot. Season to taste.

4 Serve bowls of soup topped with avocado and coriander. Accompany with lime halves.