This chorizo soup is hearty and flavorful, with a little bit of a kick depending on what kind of sausage you put in. It’s a great winter-time soup and only requires one pot!
12oz chorizo, casing removed (I use the Mexican-style chorizo, but Spanish-style or other sausage can be substituted here)
1 yellow onion, diced
3 cloves garlic, minced
1 large baking potato, cut into cubes
3 red potatoes, cut into cubes
1 bunch kale, stems removed and roughly chopped
6 cups chicken broth
1 16oz can diced tomatoes
1 16oz can cannelini beans, drained
2 tablespoon balsamic vinegar
1 teaspoon paprika
1 teaspoon black pepper
- Start by cooking the chorizo in a large pot over medium heat, breaking the sausage into smaller pieces as it cooks. Add the onions and garlic into the pot and saute until the onions start to become clear. Add the potatoes and kale, stirring until the kale starts to wilt.
- Next, stir in the chicken broth, diced tomatoes, vinegar, paprika, and pepper. Bring the pot to a boil, then reduce it to a simmer. Cover the pot and allow to cook for about an hour.
- Stir in the can of beans and allow to cook for an additional 15 minutes. Divide into bowls and serve.