My Chorizo Soup

Ingredients

• 3 tablespoons extra-virgin olive oil,
• 1 onion, chopped
• Kosher salt
• 2 or 3 links of Chorizo Sausage cooked and sliced
• 2 tsp. minced garlic
• 1 can of kidney beans, rinsed
• 1 11oz. can of corn
• 1 14.5 oz. can of diced tomatoes
• 1/2 tsp ground pepper
• 4 cups low-sodium chicken broth, Progresso Tuscany if you can find it.
• 2 bay leaves
• 1 teaspoon smoked paprika
• 1 small bag of baby spinach
• Toasted crusty bread with bruschetta goes well with this soup

Preparation

Step 1

Heat the olive oil in a large pot medium-high heat. Add the onion, season with 1/2 teaspoon salt and saute, stirring occasionally, until translucent, about 5 minutes. Add the chorizo and brown, stirring occasionally. Add the garlic and cook, for 1 minute more.

Add the chicken broth, canned tomato's, corn,beans, bay leaves and paprika. Bring to a slow boil and then turn heat down and simmer for about 15 minutes. Add the spinach , simmer until wilted. Serve as is or top with grated cheese.