If your weather is anything like ours lately, a soup will probably not be high on your list of things to make. But, if you have a chance to eek out that last little bit of Spring before summer hits, I recommend trying Rachael Ray's recipe for Chorizo Chicken Stoup, Mixed Greens, and Sherry Vinaigrette from Get Real Meals.
This recipe reminded me that I used to buy bottled salad dressing. It's odd to look back and see how far I have come! This soup was definitely a quick and easy weeknight dinner and, like most soups, it was only better the next day.
If you're unfamiliar with Get Real Meals, it is Rachael's "low carb" cookbook, which is written on the theory that you can still eat carbs as long as you don't eat a half ton of them all at once. So, don't expect the recipes to be carb free, but expect them to have a moderate number of carbs in them. Get Real Meals came in very handy when I was looking for recipes while I had gestational diabetes.
Here's the recipe with my comments in brackets:
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1 pound chorizo sausage, casing split and removed [They don't sell cooked chorizo at my store, so I usually use linguica.]
2 pounds chicken tenders, cut into bite size pieces
Salt and freshly ground pepper
1/2 tablespoon ground cumin (half a palmful)
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 yellow bell pepper, cored, seeded, and diced
3 celery ribs, chopped
1/4 cup good quality aged sherry vinegar, divided
2 cups chicken stock or broth
1 can (28 ounces) diced tomatoes
1 can (15 ounces) chickpeas, partially drained
6 cups (1 sack) mixed baby greens
1/4 cup toasted sliced almonds (optional) [I always burn them while toasting, so don't make my mistake!]
3 tablespoons finely chopped cilantro leaves
Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan). Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes. Remove the chorizo with a slotted spoon and reserve. Add the chicken to the pot and season with salt, pepper, and cumin. Brown the chicken on all sides for 3 to 4 minutes. Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently. Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stocked, diced tomatoes, and chickpeas. Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes. While the stoup is cooking, prepare the salad.
Remove and reserve the zest of the two oranges. With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all [this sounds much harder that it is, although it is still hard for me, sadly.] Slice the oranges into disks. In a salad bowl combine the orange disks with the mixed greens. Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO. Season the salad with salt and pepper and toss to coat. Add the toasted almonds if using [and if you didn't burn them].
To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro. Taste the stoup and adjust the seasonings.