Galician Soup

 

For 6 servings

• 30ml olive oil
• 1 onion, chopped
• 250 ml semi-dry chorizo, halved and minced
• 1 red bell pepper, seeded and cut into 1cm cubes
• 2 garlic cloves, minced
• 1 liter chicken broth
• 1 tomato, cut into 1 cm cubes
• 1 chicken breast
• 125 ml corn kernels, rinsed
• 2 sprigs of fresh oregano, leafless and chopped
• 2ml chili powder
• 2ml sweet paprika
• Salt and pepper

1. In a large saucepan, heat the olive oil and sauté the onion and chorizo for 2 to 3 minutes; add the bell pepper and garlic, and continue cooking for 3 to 4 minutes.
2. Pour in the chicken broth, add the tomato and place the whole chicken breast in the soup; simmer over low heat for 20 minutes.
3. Remove the chicken breast, let cool for a few minutes.
4. Add corn, oregano, chili powder and paprika to soup; season.
5. Shred the chicken breast, then return the flesh to the soup.
6. Simmer another 10 minutes and serve.

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