Description
A bold, paprika-kissed broth loaded with tender potatoes and spicy chorizo slices.
Ingredients
- Spanish chorizo, sliced
- Yukon gold potatoes, cubed
- Smoked paprika
- Chicken broth
- Onion, diced
- Garlic, minced
- Red bell pepper, chopped
- Diced tomatoes
- Olive oil
- Bay leaf
- Salt & black pepper
- Fresh parsley
Instructions
- Heat olive oil in a large pot and cook sliced chorizo until browned and fragrant. Remove and set aside.
- In the same pot, sauté onion, garlic, and red bell pepper until softened.
- Stir in smoked paprika and cook briefly to release its aroma.
- Add diced tomatoes, chicken broth, potatoes, and bay leaf. Bring to a gentle boil, then reduce to simmer.
- Simmer 20–25 minutes until potatoes are fork-tender.
- Return chorizo to the pot and simmer 5 more minutes to blend flavors. Adjust seasoning.
- Garnish with fresh parsley and enjoy the rich, smoky broth.
Notes
- For a vegetarian version, substitute chorizo with a plant-based alternative.
- Adjust the amount of smoked paprika to taste for desired smokiness.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg