Southwest Chicken & Chorizo Soup

Preheat oven to 350°F.

Prepare casserole dish with cooking spray. Place chicken breasts in a casserole dish. Season each breast with Lawry’s seasoned salt and chili powder.

Place in the oven for 35 minutes. When cooking time is complete, check doneness of each chicken breast by slicing the thickest part to see that juices are clear and the meat is not pink.

While chicken is cooking, chop or dice red onion, depending on your personal preference. Over medium heat, add extra virgin olive oil and onion to a large stock pot. Stir occasionally so that onions do not burn.

Remove casing from chorizo and cut lengthwise. Then cut lengthwise again. Take slices and cut each into bite-sized pieces. Add chorizo to the stock pot and increase heat to medium high. Add black pepper and sea salt.

Take garlic cloves, smash them and remove the skins. Mince, or use a garlic press, each clove and add into the pot. Stir occasionally so that the garlic does not burn and become bitter.

Peel and cut potatoes. Cut potatoes into bite-sized pieces by making 3-4 slices lengthwise and several slices widthwise. Add potatoes to the stock pot, stirring occasionally so that potatoes do not stick to the bottom of the pot. Allow to cook for 10 minutes.

While potatoes cook, rinse kale and pat off excess water. Remove stems. Take leaves and cut, making thin slices, or roughly cut across the width of the leaves.

Add tomatoes, chicken broth, garbanzo beans and corn to the stock pot. Allow to simmer over medium heat.

Remove chicken from the oven and shred. Add chicken and kale to the stock pot. Stir in so that all ingredients are well dispersed. Allow to simmer for an additional 10 minutes.

Serve with a fresh crusty bread and ENJOY!