White Bean, Kale, And Chicken Chorizo Soup

1. 1

   In Dutch oven, heat oil over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the red pepper and the paprika, cumin, black pepper, and cayenne pepper. Cook for 2 minutes longer.

2. 2

   Add chicken stock, beans, and potatoes to the pot. Bring to simmer and cook until potatoes are tender. Add kale to the pot and cook just until wilted, about 5 minutes.

3. 3

   Serve with a hearty bread.

* Per serving · 4 servings · Values may vary.

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