White Bean Chicken Stew

1. 1

   Cook chorizo,chicken, onion, garlic, bell pepper, chilli sauces, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and curry and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

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   Cooks' note:

3. 3

   Soup keeps, chilled and covered, 2 days.

No additional tips available.