Be sure to pick up firm, cured Spanish chorizo (seasoned heavily with paprika and typically sold in links) and not soft, raw Mexican chorizo--a delicious but totally different product. Or you can use kielbasa, though the soup will take on a smokier personality.
1 1/2 tablespoons olive oil
2 cups chopped yellow onion
6 garlic cloves, minced
7 ounces dry-cured Spanish chorizo, diced
6 cups unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 pound small red potatoes, quartered
1 (14.5-oz.) can unsalted diced tomatoes, drained
12 ounces curly kale, tough stems removed, leaves torn
Est. added sugars 0g
How to Make It
Heat oil in a Dutch oven over medium. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo; cook, stirring occasionally, 3 minutes. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high. Bring to a boil. Partially cover pan, reduce heat to medium-low, and simmer 15 minutes. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.
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