Chicken, Chorizo, and Hominy Stoup

2 tablespoons EVOO
1/2 pound of chorizo, casings removed, cut in half lengthwise, and cut thinly
1 teaspoon ground cumin
1 teaspoon groun coriander
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
salt and pepper
1/2 bunch of kale, washed and trimmed, chopped
1 15 ounce can hominy
1 quart chicken stock
1&1/2 to 2 pounds of chicken tenders, cut into bite sized pieces

Preheat a soup pot over medium-high heat with the EVOO and add the chorizo.  Cook for about 2 minutes and then add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper.  Cook for about 5 minutes. 

Add the kale, hominy, and the chicken stock.  Bring that to a boil and simmer for 10 minutes.  Add the chicken pieces and simmer for an additional 5 or until the chicken is cooked through.  Remove the bay leaf.

ENJOY!