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jessiexbee
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Wash, dry, and large dice potatoes. Peel, halve, and medium dice onion. Peel and mince garlic. Place all three in a 6-quart slow cooker insert.
Cut chorizo into bite-sized pieces. Add to the insert along with broth and spices. Stir to combine the soup. Cover and cook until potatoes are tender and flavors have blended, low for 5 hours or high for about 2 hours.
When the soup is almost done, preheat oven 375°F. Coat 6 muffin cups with cooking spray. Open cornbread tube, separate swirls, and place in muffin cups. Place in preheated oven and bake until cornbread is golden brown, 14-17 minutes. Remove from oven.
Meanwhile, add kale to the slow cooker in handfuls, waiting for it to wilt slightly before adding the next handful. Stir to combine and continue to cook until kale is tender, 15-20 minutes more.
Divide soup between bowls and serve with cornbread on the side. Enjoy!