Chorizo Potato and Kale Soup Recipe | V&V Supremo®

Ingredients

• 1 (14 oz.) pkg Supremo® Brand Pork Chorizo from V&V SUPREMO®
• 1 Tbsp extra virgin olive oil
• 1 cup white onion, finely chopped
• 3 garlic cloves, finely chopped
• 1½ cup red potatoes with peel, cut into bite-sized cubes
• 3 sprigs fresh thyme
• ½ tsp dried Italian herbs
• 6 cups low-sodium chicken broth
• 1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
• 1 (12 oz.) pkg frozen extra sweet corn, thaw
• 2 cups kale well packed, cut from stem and roughly chopped
• 1 tsp salt or to taste