Chicken Caldo Verde Soup

Ingredients:

2 pkg (900 ml each) PC® Blue Menu Chicken Broth

2 PC® Free From™ Air-Chilled Boneless, Skinless Chicken Breasts

2 tbsp (25 ml) PC® New World EVOO

Extra Virgin Olive Oil

2 onions, finely chopped

1 pkg (250 g) PC® Natural Choice™

Hot Spanish-Style Chorizo

Semi-Dry Cured Sausage, sliced

2 Yukon gold potatoes (peel-on), diced

2 large carrots, thinly sliced

2 stalks celery, thinly sliced

2 bay leaves

1 can (540 ml) white kidney beans, drained and rinsed

10 cups (2.5 L) PC® Organics Chopped Kale 1-½ tsp (7 ml) salt

½ tsp (2 ml) freshly ground black pepper

Directions:

1. Bring broth and 2 cups water to a boil in large saucepan. Add chicken; reduce heat to a simmer. Cover and cook until chicken is no longer pink inside, about 15 minutes. Transfer chicken with tongs to cutting board; let cool. Remove broth mixture from heat; cover to keep warm. Set aside.

2. Meanwhile, heat oil in separate large saucepan over medium-high heat; cook onions, stirring often, until softened, about 5 minutes. Add chorizo; cook, stirring, until lightly browned, 3 to 5 minutes. Stir in broth mixture, potatoes, carrots, celery, bay leaves, beans, kale, salt and pepper.

3. Bring to a boil. Reduce heat to a simmer; cover and cook, stirring occasionally, until potatoes are just tender, 10 to 12 minutes. Discard bay leaves.

4. Dice chicken; stir into soup. Cook until heated through, about 2 minutes. TIP: Freeze leftover soup in singleserving portions for up to four months to have quick ready-made lunches on hand. Transfer to the fridge to thaw the night before. Per serving: 160 calories, fat 4.5 g (1g of which is saturated), sodium 610 mg, carbohydrate 15 g, fibre 3 g, sugars 3 g, protein 15 g