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Ingredients
| chorizo - pork and beef: 2 links (diced) |
| red hot chili peppers: 4 whole peppers (diced) |
| canned red tomatoes: 400 g (peeled) |
| chicken broth: 3 cups |
Chorizo and capsicum soup
Credit: cookeatshare.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- Heat a large saucepan over medium heat. Add chorizo. Cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Cover and set aside.
- Add capsicum to pan. Cook, stirring, for 5 minutes or until just softened. Add tomatoes and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 25 minutes or until capsicum is tender.
- Remove from heat. Process mixture until smooth. Return to pan over medium-low heat. Cook, stirring, for 2 minutes or until heated through. Divide between bowls. Top with chorizo. Serve