This chunky chicken and chorizo soup recipe proves that healthy eating doesn't have to be bland! With diced hearty sweet potatoes and vegetables in a tomato base, it is beautifully spiced with chorizo sausage.
This recipe has been developed for work on a stove top as well as a 1.6L soup maker. Also includes nutrition tips and video to follow.
If you're looking for a low fat and healthy Spanish chicken chorizo soup, then this hearty and flavorful soup is for you! In fact, it's one of our favorite soup recipes!
It's versatile to eat in the Summer or on a cold Winter's day. The combination of chicken, Spanish chorizo sausage, tomatoes, and sweet potatoes is sure to warm you up from the inside out.
You can also add other chunky vegetables and beans if you wish and serve with some warm crusty bread for the ultimate comfort food.
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✔️ Why You'll Love This Recipe
Here are a few reasons why we think this sweet potato and chorizo soup recipe with chicken will be a regular in your household:
- No skill required and easy to make
- Perfect for batch-cooking a big pot of soup
- Versatile meal as a starter, lunch or dinner
- It's healthy, low fat and packed with nutrition
- There is only a little bit of fat from the chorizo
- It's delicious with a lot of flavor - see for yourself!
- Budget friendly with relatively inexpensive simple ingredients
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities, preparation instructions and daily values at the bottom of this post.
Cooking oil spray - for a low fat diet such as Slimming World to fry the raw meat, or you can use olive oil
Chicken breasts - this is one skinless large breast or 2 smaller ones, diced into bite-size pieces. Or feel free to use leftover roast chicken, shredded
Red onion - diced or chopped medium onion, or you can use shallots. These add a lovely sweet taste and also offers more support for inflammation such as arthritis than green onions
Garlic clove - this is minced or grated and sauteed with the onions for a more complex taste
Chorizo - diced into small pieces. For an unofficial Slimming World chicken chorizo soup, I estimate it to be 1 syn per serving between 4. (3.5 Syns in total). Note, all chorizos are not equal in fat and calories.
Sweet potato - this is a large sweet potato, peeled and diced into small chunks. It adds a delicious sweet taste and offers beta-carotene, also for inflammation, or you can swap for a diced red pepper
Chopped tomatoes - this is canned chopped tomatoes, or you can use 6 large vine tomatoes. Note, for soup maker recipes, I don't recommend swapping for tomato sauce (passata) as it will catch and burn
Sweetcorn - you can use drained sweetcorn from a 325g/11.5oz can, or kernels stripped from corn on the cob
Chicken stock - this is made up with boiling water to speed up the cooking time. Or you can use bone broth or stock pots
Seasoning - this is sea salt and ground black pepper
📋 Instructions
1. Spray a large frying pan or dutch oven with cooking oil.
Fry the chicken breast and garlic over medium-high heat while stirring continuously until golden brown.
2. Then add the onions, garlic and diced chorizo.
Continue to fry until softened which should take 2-3 minutes.
3. Add the sweetcorn, diced sweet potatoes, and any other vegetables you wish such as black beans, red bell pepper, etc.
4. Add the stock and seasoning and cover. Then simmer for 20-22 minutes or until everything is tender.
Soup makers: set to chunky.
Serve your finished soup with a garnish with fresh parsley.
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- Chicken - swap for diced turkey, pork, sausages or vegetarian Quorn pieces, tofu, etc
- Chorizo - if you don't have any cooked chorizo at hand, or you're vegetarian, you can add these spices in my meatless chorizo soup such as smoked paprika, etc
- Sweetcorn - you can swap for peas, or canned red kidney, black, white beans or chickpeas for more fibre
- Sweet potato - you can swap for any vegetables, but red bell peppers are also great for inflammation
- Chicken stock - swap for a large stockpot for the best flavour, or use vegetable, vegan, low sodium, organic or gluten free if needed
⚖️ Variations
Here are some different ways you can enhance and truly personalise this recipe:
- Spicy chorizo vegetable soup - add a few dashes of hot sauce, cumin, chili powder, oregano, jalapenos, or red chili flakes for some heat. A dash of lemon juice and coriander work a treat too!
- Spanish stew: for a thicker consistency like a chorizo casserole on a cold day, you can simmer for longer or make a cornstarch slurry (1 tablespoon of cold water and cornflour or plain flour mixed) before stirring it back in and heat until thickened
- Chicken chorizo tortilla soup - for a more indulgent add Mexican cheese, crushed tortilla chips, lime wedges and heavy whipping cream (double cream) in your chorizo soup or sour cream
- Stoup version - you can make a chorizo stew stoup (which is thinner than a stew, but thicker than a soup) by adding a handful of dry pasta to cook in the sauce
- Deluxe - to add extra flavour, add some tomato paste (puree), season chicken before frying, celery stalks, and a bay leaf before simmering
You might also like my Instant Pot chicken and chorizo paella recipe made in 10-12 minutes.
🔪 Equipment
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Heavy-bottomed pot or saucepan or frying pan with soup maker, although it isn't essential as it is a chunky soup that doesn't require blending
Sharp knife, chopping board and a vegetable peeler - this is to cut the raw meat, firm chorizo and vegetables into bite size pieces
Measuring jug or cups and measuring spoons - you can use either metric or US so that you can make it wherever you are in the world
❄️ Storage
Storing - we prefer eating this recipe fresh, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove.
💡Pro Tips
- For extra flavour, swap chicken breast for juicy skinless and boneless chicken thighs
- Try to use the best quality of chorizo and stock you can for the best flavour
- Season the soup to taste at the end for easier control
🍽️ Serving Suggestions
Whether you're looking for a starter or a main dish, here are a few side ideas for dipping into your homemade parsnip soup:
Cheese sandwiches - make a French ham and cheese toasted sandwiches which are perfect for dipping or these easy pizza rolls
Croutons - grill some slices of a French baguette drizzled in oil, easy buttermilk cheese scones or pan fry slices of no knead cheese bread in butter to crisp and dip
Cheese and onion muffins - made with leftover mashed potato, these healthy savoury muffins are great for tearing and using as soup dippers
Crackers or crusty bread- serve with crushed crackers on top, or dip in some warm buttered crusty bread
Homemade tortilla chips - make your own baked tortilla chips to crush into your soup
❓ FAQ
Yes, you can use other types of sausage in this chicken and chorizo soup, but make sure they are full of flavour, such as an Italian sausage or spicy pork sausages. Or you can add 1 tablespoon of smoked paprika to the pot with any ground meat.
Yes, you can make this chorizo with chicken soup vegetarian by substituting for vegetarian meats, stocks and use my chorizo spices in this vegetarian soup
Using an Instant Pot on pressure cooker mode is perfect to make this chorizo and chicken soup. After browning and softening the meat and vegetables, cook on high pressure for 8 minutes.
🍽️Pairing
Here are some of our favourite recipes we love to dip into our soup recipes!
➕ More Chorizo Recipes
Looking for other recipes like this chicken & chorizo soup? Try these:
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📖 Recipe
Easy Chicken Chorizo Soup Recipe with Sweet Potato
Equipment
Ingredients
- Cooking oil spray
- 1 Chicken breast diced
- 2 Red onions diced
- 1 clove Garlic minced
- 40 g Chorizo diced (Estimated 3.5 Syns in total = 1 Syn Per Serving)
- 1 Sweet potato
- 1 can Chopped tomatoes 400g/14oz
- 1 can Sweetcorn Drained from a 325g/11.5oz can
- 600 ml Chicken stock
- Pinch Salt
- Pinch Ground black pepper
Instructions
- Spray a large frying pan or dutch oven with cooking oil sprayFry the chicken breast and garlic over medium-high heat while stirring continuously until golden brown.
- Then add the onions, garlic and diced chorizo and continue to fry until softened.
- Add the sweetcorn, diced sweet potatoes, and any other vegetables you wish.
- Add the stock and seasoning and cover. Then simmer for 20-22 minutes or until everything is tender.Soup makers: set to chunky.Serve your finished soup with a garnish with fresh parsley.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- For extra flavour, swap chicken breast for juicy skinless and boneless chicken thighs
- Try to use the best quality of chorizo you can for the best flavour
- Season the soup to taste at the end for easier control
Pamela Newall
Absolutely love this recipe, lost count of how many times I've made this soup. 😋