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Place a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes.
Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Add the kale and simmer for 5 more minutes.
Just before serving, split and toast the rolls or muffins. Spread them with butter and sprinkle with a little paprika. Garnish soup with parsley or cilantro and lime juice and serve the toasted rolls or muffins alongside.