Any excuse to use my beautiful Dutch Oven, I’m all for it! On Monday’s we are limited to cooking time, so I always look for something quick or a crockpot meal. This one takes less than 30 minutes to prepare and cook, so it is perfect for a quick weeknight meal. A bonus: it really can all be done in one pot, so less mess to clean up!
One pound chorizo, quartered lengthwise and then chopped into 1/2″ pieces
1/2 tablespoon coconut oil
One can of full fat coconut milk
2 cups chicken broth
1 cup of water
1 medium white onion, chopped
About 3 big handfuls of kale
Sea Salt to taste (I probably did 1/2 teaspoon or more)
1/4 teaspoon cayenne pepper
Add coconut oil to pot (a dutch oven works best) and set the heat to medium, then add chorizo. Stir the chorizo until it looks slightly seared.
Add your onion, salt, and cayenne and stir well. Once onions are tender, add coconut milk, chicken broth and water.
Raise heat to medium high until the liquid reaches a simmer.
Add the kale and stir into soup.
Lower heat to low, cover, and simmer for 20 minutes.