Chicken, Chorizo & Kale Soup Recipe

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Chicken, Chorizo & Kale Soup

Lori Coble


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.

★★★★★ 1 vote
15 Min
30 Min


1 Tbsp
extra-virgin olive oil
3/4 lb
low-fat or chicken spanish chorizo
12 c
low-salt chicken broth
2 can(s)
cannelini beans
3 c
shredded rotisserie chicken breast
3 clove
6 c
fresh kale
salt & pepper to taste


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.
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.
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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