Chicken, Chorizo, and Baby Kale Soup

Name: Chicken, Chorizo, and Baby Kale Soup
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 10 ounces pork chorizo, casings removed and sliced; 2 pounds boneless, skinless chicken thighs; 2 medium onions, chopped; 3 garlic cloves, smashed and chopped; 4 cups chicken broth; 1 (15 ounce) can diced tomatoes; 5 ounces baby kale; 1 (15 ounce) can small white beans, rinsed and drained; 1 teaspoon dried oregano; salt and ground black pepper to taste

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This hearty and delicious one-pot meal is a step up from your typical chicken soup thanks to the addition of smoky chorizo. The Mexican sausage is available at most supermarkets, and adds tons of flavor with its unique mix of spices. The soup comes together in under an hour, which makes it a perfect comforting dinner for weeknights when you don't have a ton of time. If you prefer, you can use chopped plum tomatoes in place of canned during peak season. Stirring in baby kale at the end gives it a vibrant and gorgeous color with a bonus nutrient boost.

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Servings: 6

Ready in: 50min PT50M

Ingredients

2 tablespoons vegetable oil
10 ounces pork chorizo, casings removed and sliced
2 pounds boneless, skinless chicken thighs
2 medium onions, chopped
3 garlic cloves, smashed and chopped
4 cups chicken broth
1 (15 ounce) can diced tomatoes
5 ounces baby kale
1 (15 ounce) can small white beans, rinsed and drained
1 teaspoon dried oregano
salt and ground black pepper to taste

Directions

Heat vegetable oil and saute chorizo in a large saucepot over medium heat, stirring and breaking up with a wooden spoon, about 3 to 4 minutes; remove and set aside.
Season chicken with salt and pepper; add to saucepot; saute with chorizo and drippings until golden brown, about 5 minutes over medium heat; remove chicken and chorizo and set aside in a bowl.
Add onion to saucepot and cook until softened on medium heat, about 2 minutes; add garlic with oregano and continue to cook, about 1 minute.
Return chicken and chorizo to saucepot; stir in chicken broth, tomatoes with tomato juice; bring to a boil over high heat; reduce heat to a medium-low and simmer, covered, about 25 minutes or until chicken is tender. Transfer chicken to a bowl and shred using 2 forks.
Return shredded chicken to saucepot; add kale and beans. Cook until kale is just wilted and beans are hot, about 3 minutes; season with salt and pepper to taste.
Ladle soup into bowls, add your favorite hot sauce and garnish with queso fresco or shredded cheddar cheese to serve.

Mealthy tip:

Don't confuse Mexican chorizo with the Spanish version, which is cured with a different mix of spices and stored at room temperature. Mexican chorizo contains raw pork, and needs to be refrigerated. Look for at at your local butcher shop if you can't find it at the supermarket.

Tagged:

Dinner Weeknight Lunch Chicken Casual Party Date Night One Pot Or Pan Kale Latin American Chorizo White Beans Gluten-free Dairy-free Low-carb Sugar-free Soups And Stews Oregano

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(2 Reviews)

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What others are saying

Katie Hason says:

I love this soup! It's really hearty with lots of flavor. Instead of white beans I used chickpeas and it worked really well. Perfect for cold days!

Laura Griffin says:

This soup is one of my fall favorites! The chorizo gives it a nice kick. If you're looking for a delicious, hearty, and nutritious comfort food soup, try out this recipe! I love it.