2 TBSP coconut oil (or butter)
2 large onions, thinly sliced
1 jalapeno, chopped (optional)
12 cloves garlic, thinly sliced
1 lb chorizo sausage, crumbled
1 bunch kale (about 12 large leaves), stems removed and torn into pieces
4 cups high-quality, sour-dough bread toasted & broken into small chunks (optional)
4 cups chicken (or vegetable) broth
1/2 tsp pure salt
freshly ground black pepper to taste
shredded cheese (optional) (I like swiss on this!)
chopped chives or scallions for garnish (optional)
- Melt coconut oil in a large stock pot and saute onion over medium heat until lightly browned
- Add jalapeno and saute a few minutes longer
- Add sliced garlic and continue sauteing a few more minutes
- Add torn-up bread and mix until well combined
- Remove contents from pan into a bowl with slotted spoon and set aside
- Add chorizo into the same pan (breaking up with a wooden spoon as it browns)
- Once meat is browned, add kale and saute a few minutes longer
- Return onion/bread mixture to pan with meat & kale and toss to combine
- Add 4 cups broth, salt and pepper, and bring to a boil
- Spoon into individual bowls and top with fresh, shredded cheese and chives (if using)
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Side Notes:
~ If using jalapeno – you can include the seeds or not – depending on how spicy you like it. Chorizo already has a bit of a kick to it, so don’t overdo it if you like it mild or are serving kids!
~ I just kind of made this one up. Everything is optional. Make it vegetarian by omitting the meat. Make it vegan by omitting the cheese. Make it gluten free by omitting the bread (or using GF bread). It’s almost like french onion soup – but better!!!
~ It’s really thick & hearty. Double the broth (8 cups) if you want it soup-ier.
Enjoy 🙂
Before it got juicy:
Chives, jalapeno & kale from the garden <3
