Ingredients
1 pound Mexican chorizo sausage, chopped
2 tablespoons extra virgin olive oil (EVOO)
1 baking potato, peeled and diced
6 ears of corn, kernels removed, or 3-4 cups frozen corn
1 red bell pepper, chopped
1 medium onion, chopped
3 large cloves garlic, chopped
4-5 sprigs thyme, leaves removed and chopped
1 fresh or dry bay leaf
1 can fire-roasted tomatoes (28 ounces)
1 quart chicken stock
1 large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups)
4 Portuguese rolls or English muffins, regular or whole grain
3 tablespoons butter
Parsley or cilantro, for garnish
Directions
Place a large pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the chorizo and cook, stirring every now and then, for 2-3 minutes. Add the potatoes and corn and brown them up a little bit, then add the bell pepper, onion, 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.
Just before serving, split and toast the rolls or muffins. Spread them with butter, then sprinkle them with a little paprika. Garnish the soup with parsley or cilantro and lime juice and serve the toasted rolls or muffins alongside. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.
