Chorizo and Kale Soup

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5 from 1 vote

Cook Time35

Total Time35

Course: Main Dish, Soup and Salad

Cuisine: Fall, Low Carb, Quick and Easy, Winter

Servings: people

Calories: 372kcal

Ingredients

Original Recipe

2 tablespoons extra-virgin olive oil
1 small onion chopped
1 8 oz link fully cooked chorizo sausage I used Johnsonville in this recipe, sliced into half moons
1 clove garlic minced
3 russet potatoes peeled and cut into chunks *
4 cups chicken or vegetable stock
2 bay leaves
1 teaspoon paprika
1 bunch kale washed, stemmed, and chopped
sour cream for topping
bread, tortilla chips, or cooked rice optional, for serving **

Low Carb Modifications

1/2 small onion chopped
1-2 8 oz links fully cooked chorizo sausage cut into half moons**
2 boneless skinless chicken thighs cut into half inch pieces. **
OMIT potatoes DO NOT USE IN LOW CARB VERSION

Instructions

Heat the oil in a soup pot or dutch oven over medium. Add the chorizo and cook a few minutes until browned in some areas. Add in the onion with a 1/2 teaspoon of salt. Cook this stirring often for 3-5 minutes to soften the onion.
Add the garlic, bay leaves, paprika, and potatoes and cook, stirring often for 3 more minutes.
Add the stock and bring to a boil then reduce it to a simmer. Simmer this for 10 minutes. Add the kale and simmer for another 5 minutes . Season with any additional salt and pepper to taste, ladle into bowls and top with sour cream.

Notes

*If you don't feel like peeling the potatoes just use redskin ones. The skins are tender enough to keep on.

** Skip the bread, chips, and rice if you are making low carb. Double the amount to 2 links of sausages or add in a few thighs to the low carb version.

Nutrition