Creamy Green Chorizo, Potato, and Kale Soup

Updated: Mar 11

Credit: Recipe: Meal Lime Photo: Meal Lime


  • 1 (15 oz) can cannellini (white kidney) beans

  • 48 fl oz chicken or vegetable broth

  • 4 cloves garlic

  • 4 fl oz heavy whipping cream

  • 1 bunch kale

  • 1 lb of Don Felipe Product's Chorizo

  • 2 medium red potatoes

  • 1 medium yellow onion

  • extra virgin olive oil

  • Italian seasoning

  • paprika

  • salt


  • Preheat a large pot over medium heat.

  • If using Chorizo Sausage Links, use the tip of a knife to slice down the length of the sausages. Peel off the casing and discard.

  • Once the pot is hot, add oil and swirl to coat the bottom. Add Chorizo and break apart with a spoon. Cook, stirring occasionally, until browned and crumbly, 6-8 minutes.

  • Meanwhile, peel and mince garlic. Peel and small dice onion.

  • Add garlic and onion to the pot and cook, stirring frequently, until softened, 4-5 minutes.

  • Drain and rinse beans.

  • Add beans, broth, and spices to the pot. Cover and bring to a simmer.

  • Meanwhile, wash potatoes. Cut into quarters, then thinly slice into ⅛-inch pieces. Add to the pot.

  • Wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the pot.

  • Let the soup simmer, covered, until potatoes are fork tender, 10-15 minutes. Add cream and stir to combine.

  • To serve, divide soup between bowls and enjoy!

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