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Chorizo and Potato Soup with Cornbread Croutons

Prep Time:10 Minutes
Cook Time:60 Minutes

Nutritional Information

This brothy soup gets most of its flavor from the chorizo. In class we used Smoking Goose Mexican chorizo.


  • 1 ea large onion, cut in half
  • 5 ea cloves of garlic
  • 8 ounces Mexican chorizo
  • 1 1/2 lbs. red potatoes, cut in half
  • 8 cups low-salt chicken broth
  • 2 teaspoons smoked paprika*
  • 1 Tbls. Coriander seeds , toasted
  • 1 Tbls. Cumin seeds, toasted
  • 1 1/2 lbs. kale, stemmed, torn into small pieces (about 16 cups lightly packed)
  • 3 cups Cornbread croutons, Recipe is the jalapeno cornbread


  • 1. Place dutch oven onto cast iron grate and preheat at 350ºF. Grill onion, garlic, and potato until char marks are achieved. Add chorizo to the dutch oven and chop into smaller pieces while cooking. Dice onion, garlic and potatoes into small dice and add to dutch oven.
  • 2. Next, pour chicken stock into dutch oven along with spices and cover. Let simmer until potatoes are cooked through. Remove dutch oven from the Egg. Place kale onto grate and continuously turn until wilted and slightly charred.
  • 3. Remove kale, roughly chop, season with salt and pepper and add to soup. Serve with croutons if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828