White Bean, Kale, and Chicken Chorizo Soup

In Dutch oven, heat oil over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in the red pepper and the paprika, cumin, black pepper, and cayenne pepper. Cook for 2 minutes longer.

Add chicken stock, beans, and potatoes to the pot. Bring to simmer and cook until potatoes are tender. Add kale to the pot and cook just until wilted, about 5 minutes.

Serve with a hearty bread.