Here’s a killer dinner that even a charging Pamplona bull would brake for. Olé!

　　

Ingredients

4 servings

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

　　1/2 pound chorizo, cut in quarters lengthwise, then thinly sliced

　　1 large yellow onion, chopped

　　3 garlic cloves, chopped

　　Salt and black pepper

　　2 10-ounce boxes frozen chopped spinach

　　1 quart chicken stock

　　1/2 cup heavy cream or half-and-half

　　3/4 pound chicken tenders, cut into bite-size pieces

　　8 baguette slices, cut 1/2 inch thick on an angle

　　1/3 pound manchego cheese, rind removed, grated

　　1 jarred roasted red pepper, chopped

　　1/4 cup fresh flat-leaf parsley, a generous handful, chopped

　　

Step 1

Heat a medium soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 to 3 minutes, stirring it frequently. Remove it from the pot to drain on a paper towel. To the hot soup pot add the onions, garlic, salt, and pepper. Cook while stirring frequently for about 4 or 5 minutes, or until the onions are tender and have taken on a little color.

　　

Step 2

Defrost the spinach in the microwave on high for 6 minutes. Place the spinach in a kitchen towel and wring out the liquid. Add the spinach to the onions and continue to cook for about 2 minutes. Transfer the onions and spinach to a blender or food processor with 1/2 cup of the chicken stock. Puree it until somewhat smooth. (If the pureeing gives you any trouble, add some more stock to get it going.) Add the pureed spinach back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream. Bring it up to a simmer and add the reserved chorizo and bite-size chicken pieces. Simmer them gently for 8 to 10 minutes, or until the chicken is cooked through and the flavors have come together.

　　

Step 3

Preheat the broiler and place a rack on the second groove. While the soup is simmering, toast the baguette slices until they are golden brown under the broiler. Mix the grated manchego with the roasted red pepper and the parsley on your cutting board. Once the toast is nice and golden, top each with a little of the cheese mixture and return them to the broiler or toaster oven to melt and lightly brown the cheese.

　　

Step 4

Transfer the stoup to serving bowls and serve 2 roasted pepper and manchego toasts alongside.

　　Rachael Ray Express Lane Meals