When winter calls for something warming with a little extra flair, this Spanish-inspired bowl answers beautifully.
Our Spanish chicken, chorizo and rice soup is the kind of comforting meal that feels both rustic and vibrant – rich with smoky spice, tender shredded chicken and just enough heat to chase away the chill. The chorizo brings a deep savoury richness that melts into the tomato-based broth, while cumin, paprika and origanum layer in that unmistakable Mediterranean warmth. White rice turns it into a satisfying one-pot meal, soaking up all the flavour as it simmers. It’s hearty enough for dinner, but still light enough for a lazy lunch shared around the table.
The finishing touches are what make this soup sing: creamy avocado, fresh coriander and a squeeze of lime that brightens every spoonful. It’s simple, wholesome and packed with personality – exactly what a winter kitchen needs.
If you’re after an easy weeknight recipe that tastes like it’s been simmering all day, this one deserves a spot on repeat. And if chorizo isn’t on hand, bacon makes a delicious swap without losing that cosy appeal.
Spanish chicken, chorizo and rice soup
Ingredients
- 30g butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 2 tsp dried origanum
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tbsp flour
- 2 tbsp tomato paste
- 4 cups chicken stock
- 2 cups water
- 400g can crushed tomatoes
- ½ cup white medium-grain rice
- 1 cured chorizo sausage, thinly sliced
- 2 cups shredded chicken
- 1 large avo, finely chopped
- ½ cup roughly chopped coriander
- 1 lime, cut into wedges
Instructions
Melt butter in a large pot over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion softens.
Add bell pepper, origanum and spices; cook, stirring, until fragrant. Add flour and tomato paste and cook for 1 minute. Gradually stir in the stock, water and tinned tomatoes; bring to a boil and stir in the rice. Simmer, uncovered, for 15 minutes, stirring occasionally, or until rice is tender.
Meanwhile, heat a large oiled frying pan over medium-high heat. Cook chorizo until golden. Drain on paper towel.
Add chorizo and chicken to the soup; stir over medium heat until hot. Season to taste.
Serve bowls of hot soup topped with avocado and coriander and accompany with lime wedges.
Notes
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.