Yield: 4–6 servings

Time: ~40 minutes

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Ingredients

1 lb chorizo (Spanish or Mexican, casings removed if needed) or Soyrizo

1 small onion, diced

3 cloves garlic, minced

2 medium sweet potato, peeled and cubed (½–¾ inch)

1 tsp smoked paprika

½ tsp cumin

¼–½ tsp red pepper flakes (optional)

6 cups chicken broth

1 can (15 oz) white beans, drained and rinsed

1 bunch kale, stems removed and chopped

1 can (14 oz) diced tomatoes (optional but recommended)

Salt and pepper to taste

Juice of ½ lemon or splash of vinegar

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Instructions

1. Brown the chorizo

   In a large soup pot or Dutch oven over medium heat, cook the chorizo, breaking it into crumbles until browned and slightly crispy (about 5–6 minutes).

2. Cook aromatics

   Add diced onion directly to the pot with the chorizo fat and cook about 4 minutes until softened.

   Add garlic and cook 30 seconds until fragrant.

3. Add vegetables and spices

   Stir in sweet potatoes, smoked paprika, cumin, and red pepper flakes. Cook 1 minute to bloom the spices.

4. Simmer the soup

   Add chicken broth, diced tomatoes, and white beans. Bring to a boil, then reduce heat and simmer 15–20 minutes until the sweet potatoes are tender.

5. Blend a portion (for creaminess)

   Use an immersion blender to blend about 2 cups of the soup directly in the pot (or carefully transfer some to a blender). This thickens the broth while leaving plenty of chunks.

6. Add kale

   Stir in chopped kale and simmer another 4–5 minutes until wilted.

7. Finish

   Taste and adjust salt and pepper. Add lemon juice or vinegar to brighten the soup.

   Flavor Boost Ideas (Highly Recommended)

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Parmesan finish

Stir in a handful of grated Parmesan cheese at the end or sprinkle on top.

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Extra smoky depth

Add ½ tsp chipotle powder or a chopped chipotle pepper in adobo.

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Make it richer

Swirl in 2–3 tbsp heavy cream or a spoon of crème fraîche.

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Crunchy topping

Toast cubes of sourdough in olive oil and garlic for croutons.

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Herb finish

Fresh parsley or cilantro right before serving.

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💡 Two small tricks that make this soup incredible:

1. Save a little crispy chorizo and sprinkle it on top at the end.

2. Finish with acid (lemon or vinegar). It wakes up the whole pot.