Mexican-Vegetable Soup - cooking recipe

Ingredients

1 bunch kale (about 1 lb.)
2 or 3 potatoes (about 1 lb.)
4 c. chicken broth
3 c. water
1/2 lb. chorizo
1 onion, chopped
1 bell pepper, chopped
1 carrot, shredded
2 cloves garlic, minced
4 Tbsp. cilantro, chopped
1 (16 oz.) can peeled tomatoes, chopped
1 (10 oz.) box or bag frozen sweet corn, thawed
salt to taste
pepper to taste

Preparation

Wash kale and strip leaves from stalk (do not use heavy stalk).
Peel and chop potatoes.
Add with kale to a pot, along with broth and water.
Bring to a boil; reduce heat, cover and simmer.
While simmering, chop chorizo and brown in its own fat. If chorizo is soft, remove it from its casing.
When chorizo is cooked, remove from skillet with a slotted spoon and add to soup pot.
Add onion, pepper, carrot, garlic, cilantro and tomatoes to soup.
Simmer until vegetables are tender and tomatoes have blended.
Stir in corn; season with salt and pepper to taste.