2medium Carrots, scrubbed, top removed and chopped
2large stalks Celery, scrubbed, trimmed and chopped
2 14.5-ounce cansCannellini Beans, drained
1 4-ounce canMild Green Chilies
6cupslow sodium Chicken Stock
Garnish: chopped cilantro
Add the vegetables to the bottom of a 6 quart or larger slow cooker. Break the chorizo into small pieces and layer on top of the vegetables. Add the beans and green chilies, followed by the chicken stock.
Cook on HIGH for 4 hours (or on LOW for 6-8 hours). NOTE: If desired the red, rendered fat from the chorizo can be skimmed off the top of the soup with a spoon and discarded. TIP: if refrigerated the fat will solidify and is easily removed before reheating. Serve with a sprinkling of cilantro leaves and some crusty rolls.