A deliciously spicy soup packed with taste
and healthy such as chick peas, collard
greens and tomatoes. Trim all the visible
fat from the chicken thighs for a lean and
healthy protein source. Serve with a drizzle
of extra virgin olive oil and slices of fresh
crusty bread.
Details
Preparation Time: 10 minutes
Cooking Time: 19 minutes
Serves: 4
Kcal per serve : 850
Ingredients
• 2 tbsp. olive oil
• 2 medium red onions, chopped
• 6 oz. spicy Spanish chorizo, ⅛” slices
• 4 skinless & boneless chicken thighs, ½” dice
• 5 cloves garlic, chopped
• 2 pt. (4 cups) chicken stock
• 1 can (14.5oz.) diced tomatoes
• 6 oz. collard greens, de-stemmed and thinly sliced
• 3 medium red skin potatoes, peeled and ½” diced
• 3 bay leaves
• 1 tsp. dried thyme
• ½ tsp. black pepper
• 1 can (16 oz.) chick peas
• salt to taste
• 2 tbsp. parsley, chopped
Preparation
1. Set the InstantPot to Sauté (Normal) and add the oil. Add
the chorizo and sauté for 1 minute. Add the onions, chicken
and garlic and sauté for another 4 minutes.
2. Add the stock, tomatoes, collard greens, potatoes, bay
leaves, thyme and black pepper. Stir to combine. Set to
Manual (More/high) for 4 minutes. When done allow the
pressure to reduce naturally for 5 minutes and then release
the remaining pressure. Remove the lid.
3. Add the chick peas including the liquid and stir in. Taste
the soup and adjust with salt and pepper if desired. Stir in
the parsley.
4. Set to Sauté (Less) and cook for 4 to 5 minutes, or until
heated through and the potatoes are tender.
Cooking Tips
For a lighter soup you can substitute the chorizo with chicken
sausage cut into ½” chunks and use vegetable stock instead
of chicken stock. If preferred use white beans such as
cannellini or black-eyed beans instead of chick peas. Kale,
cavolo nero or Swiss chard can be used if collard greens are
not available.