Ingredients
1/4 pound of boneless chicken breasts - chopped in chunks.
1 2 oz spanish chorizo coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/2 teaspoon Sriracha hot chilli sauce
1/2 teaspoon curry
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-oz) cans white beans without its water
1 can of cocunut milk (80g)
Preparation
Cook chorizo,chicken, onion, garlic, bell pepper, chilli sauces, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and curry and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken. Cooks’ note:
Soup keeps, chilled and covered, 2 days.
