Stoup is good food. Homemade? Well, that’s even better

Ingredients

　　2 tablespoons EVOO (extra-virgin olive oil), twice around the pan

　　1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons

　　1 teaspoon ground cumin, 1/3 palmful

　　1 teaspoon ground coriander, 1/3 palmful

　　1 bay leaf

　　1 large onion, chopped

　　3 large garlic cloves, chopped

　　3 celery ribs, chopped

　　1 chipotle chili in adobo, finely chopped

　　Salt and black pepper

　　1/2 bunch kale, washed and trimmed of thick stems, leaves coarsely chopped

　　1 15-ounce can hominy

　　1 quart chicken stock

　　1 1/2 to 2 pounds chicken tenders, cut into bite-size piece

　　Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.

　　Rachael Ray Express Lane Meals