Ingredients

4 servings

　　2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　1 pound chorizo sausage, casing split and removed

　　2 pounds chicken tenders, cut into bite-size pieces

　　Salt and freshly ground black 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

　　2 oranges

　　6 cups (1 sack) mixed baby greens

　　1/4 cup toasted sliced almonds (optional)

　　3 tablespoons finely chopped fresh cilantro leaves

　　

Step 1

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 stock, 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.

　　

Step 2

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. 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.

　　

Step 3

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.

　　Rachael Ray's 30-Minute Get Real Meals