chicken, chorizo & kale soup
(1 RATING)
I thought that these flavors would all work out well so I threw them together one night and my family loved it!! Best of all it's healthy! It might seem like it makes a lot but I always cook to have left-overs.
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prep time
15 Min
cook time
30 Min
method
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yield
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 pound low-fat or chicken spanish chorizo
- 12 cups low-salt chicken broth
- 2 cans cannelini beans
- 3 cups shredded rotisserie chicken breast
- 3 cloves garlic
- 6 cups fresh kale
- - salt & pepper to taste
How To Make chicken, chorizo & kale soup
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Step 1Cut 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.
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Step 2Add 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.
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Step 3Remove 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.
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