Chicken, Chorizo & Kale Soup
1 Tbspextra-virgin olive oil
3/4 lblow-fat or chicken spanish chorizo
12 clow-salt chicken broth
2 can(s)cannelini beans
3 cshredded rotisserie chicken breast
6 cfresh kale
·salt & pepper to taste
How to Make Chicken, Chorizo & Kale Soup
- Cut the chorizo into 1/2" disks and then into fourths, finely chop the garlic cloves and set aside. Heat the oil in a large, heavy soup pot over medium-high heat, add the chorizo and garlic and saute until the chorizo is browned, be careful not to burn the garlic.
- Add the chicken brothh. Drain and rinse the beans, add them along with the shredded chicken to the pot. Cook over medium-low heat for 20 minutes.
- Remove the kale from the stems and coursely chop, add to the soup during the last 10 minutes of cooking time. Season w/salt and pepper to taste.