Chorizo, Kale, Sweet Potato Soup

• 2-3 tablespoons extra virgin olive oil
• 1 package cooked chorizo sausage (sliced 1/2 inch thick)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 sweet potatoes, peeled and cut into 1/2-inch cubes
• 3 celery sticks chopped
• 3 large carrots peeled and chopped
• 1 green jalapeno pepper (remove seeds and dice very small)
• 1 (14.5-ounce) can diced tomatoes
• 3/4 teaspoon teaspoon kosher salt
• 1/2 head of kale (remove hard stems and roughly chop the leaves)

1. In a large pot, heat oil over medium-high heat. Add chorizo; cook (stirring occasionally) for about 8 minutes until browned. Remove from heat and pour the chorizo (and juice) into a bowl or onto an aluminum covered sheet pan. You will add the drippings and chorizo back later on. Optional: if you want to cut down on fat then pour everything into a strainer to separate the chorizo from the drippings. Then set the sausage on a paper towel.
2. If necessary, add a bit more olive oil to your now empty pot, and heat to medium high heat. Add your onions and cook, stirring occasionally, until translucent (3 minutes). Add garlic and continue cooking for about a minute.
3. Next add your broth, sweet potatoes, tomatoes, celery, jalapeno, and salt. Turn up the heat to bring to a boil. Next, reduce heat to a simmer and cover. Let it cook for about 20 minutes until potatoes can be stabbed with a fork.
4. As a final step, add your kale and chorizo. Cook until kale is wilted (about 5 minutes).

extra virgin olive oil, sausage, yellow onion, garlic, chicken broth, sweet potatoes, celery, carrots, green jalapeno pepper, tomatoes, kosher salt, kale

Taken from food52.com/recipes/76684-chorizo-kale-sweet-potato-soup (may not work)