Pre-heat the oven to 200°C. Lay the diced capsicum out over baking paper on a tray, season with salt and pepper and roast for 25-30 minutes or until lightly charred.
In the meantime, heat the olive oil in a large pan over medium-high heat. Add the sliced chorizo and fry on each side for 2-3 minutes or until browned.
Add the onions, and fry for a further 3 minutes or until softened.
Add the smoked paprika, ground chipotle and minced garlic. Stir continuously for 1 minute, until the paprika is evenly combined.
Add the diced carrots to the pan, season with salt and pepper, then add the diced tomato and vegetable broth. Cover the pan and bring to boil.
Add the black beans, diced chicken breast, oregano and Super Seasoning. Stir to combine, then lower the heat to medium. Cook for 7-10 minutes, stirring occasionally; until the chicken is cooked through.
Combine the roast capsicum with the soup, then remove from heat. Spoon the soup into serving bowls and serve warm.
Add chilli flakes and fresh parsley leaves if desired.
“This seasoning powder was the perfect addition to so many dishes- it’s super versatile and the flavours are well balanced. I loved coating it over veggies before roasting, or adding it to soups and stews. Seriously delicious!”
About the author
Therese is a recipe developer, food photographer and fitness fanatic. She firmly believes that a balanced diet is a colourful one; she is passionate about creating healthy and simple recipes, focusing on nutrient-dense whole foods, and living a balanced lifestyle. Find out more about Therese: theresespoon.com
Follow Therese on Instagram