This hearty soup makes a perfect one-pot supper.
1 lb Spanish Chorizo, chopped
2 Tbsp Extra Virgin Olive Oil
1 Baking Potato, peeled and diced
6 Ears of Corn, kernels removed or 3 to 4 cups frozen corn
1 Red Bell Pepper,
Chopped 1 Medium Onion,
Chopped 3 Large Cloves Garlic,
Chopped 4 To 5 Sprigs Thyme, leaves removed and chopped
1 Fresh or Dry Bay Leaf
1 28-oz can Fire-roasted Tomatoes
1 qt Chicken Stock
1 Large Bunch Kale, thick stems removed, leaves roughly chopped (about 4 cups)
Bread, for dipping
No nutrition information available
Place a large pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes. Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Add the kale and simmer for 5 more minutes. Garnish soup with parsley or cilantro and lime juice and serve with lots of bread for dipping alongside.