Chicken, Chorizo & Kale Soup

Cook time

10 minutes

Serves

4

INGREDIENTS

  • Crock-Pot® Express Crock Multi-Cooker
  • 225g chorizo, remove the casing and dice
  • 1 large onion, diced
  • 2 large cloves of garlic, finely chopped
  • 300g boneless, skinless chicken fillets
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 175g red lentils, rinsed
  • 2 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 100g shredded kale
  • 1 litre hot chicken stock
  • Salt and pepper

METHOD

  • Step 1 Press BROWN/SAUTÉ function. Adjust the time to 12 minutes. Press START/STOP and allow to preheat.
  • Step 2 Place the chorizo into the cooking pot and sauté, stirring regularly for a couple of minutes.
  • Step 3 Add the onions, garlic, chicken and paprika, continue to sauté.
  • Step 4 Add the remaining ingredients and stir well.
  • Step 5 Secure the lid, ensure the steam release valve is in the seal (closed) position and press PRESSURE COOK. Adjust the time to 10 minutes and press START/STOP.
  • Step 6 Once the unit has finished cooking, allow the unit to have a natural pressure release time of 5 minutes.
  • Step 7 Stir well, adjust the seasoning. Garnish with some chopped parsley, a dollop of natural yoghurt and a sprinkle of chilli seeds.
  • Crock-Pot® Express Crock Multi-Cooker CPE200 Recipe

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