A bowl of Mexican chicken soup called 'mole de olla' with vegetables, meat, and herbs, topped with crispy strips of fried tortilla.

King City Pinks and Chorizo Stew

A super-simple, flexible soup for a quick week-night meal. Any mild heirloom bean would do a job here, but we just love King City Pinks!

  • 2 to 3 tablespoons extra-virgin olive oil

  • Half an onion, finely diced

  • 200g diced chorizo

  • 2 garlic cloves, minced

  • 700ml chicken or vegetable stock

  • 250ml tomato passata

  • 400g cooked, drained King City Pink beans, or other mild heirloom beans

  • Salt and pepper to taste

  • 2 to 3 small corn tortillas, cut into strips

  • 3 tablespoons olive oil or vegetable oil for frying

  • Finely chopped fresh coriander for garnish

    Serves 2 to 4 

  1. In a large pot over medium heat, warm the olive oil. Add the onion and chorizo and cook, stirring, until the onion is soft, about 5 minutes. Add the garlic and continue to cook for a minute or two. Stir in the stock, tomato, and beans; simmer until heated through, about 10 minutes. Add salt and pepper to taste.

  2. While the soup is simmering, heat the 3 tablespoons oil in a pan over medium heat and fry the tortilla strips until crisp, about 2 minutes. Remove and let rest on a paper towel.

  3. Serve the soup in bowls, topped with tortilla strips and fresh herbs.