Chorizo, Potato & Kale Soup
by V & V Supremo Foods, Inc.
/rating_on.png "1 Star")
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3.30
Loading...30 Min
6
Servings
12
ingredients
Warm your kitchen and your tummy with our hearty chorizo, kale and potato soup.
Ingredients
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1 (14 oz.) pkg Supremo® Brand Pork Chorizo from V&V SUPREMO®
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1 Tbsp extra virgin olive oil
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1 cup white onion, finely chopped
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3 garlic cloves, finely chopped
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1½ cup red potatoes with peel, cut into bite-sized cubes
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3 sprigs fresh thyme
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½ tsp dried Italian herbs
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6 cups low-sodium chicken broth
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1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
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1 (12 oz.) pkg frozen extra sweet corn, thaw
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2 cups kale well packed, cut from stem and roughly chopped
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1 tsp salt or to taste
2 Steps to complete
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1Heat a skillet over medium heat for 1 minute. Remove the plastic casing from the chorizo and cook for 8 minutes. Breaking up while it’s cooking. Transfer the chorizo to a paper towel-lined plate to remove any excess grease.
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2Preheat a large saucepan over medium heat for 1 minute. Add oil and heat for 1 minute. Add onion, garlic. Cook for 2 minutes. Add the potatoes, thyme, dried herbs. Cook for 5 minutes. Add chicken broth. Increase the heat to high bring to a boil. Reduce heat to low, stir in sour cream; add chorizo, corn, kale and salt. Increase heat to medium low and simmer for 10 minutes or until kale is wilted. Remove the sprigs of thyme. Serve and enjoy!
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