1 (10 oz) tube Mexican chorizo
1/2 medium yellow onion, finely dice
3 cloves garlic, minced
1 Tbs. smoked paprika
1 (28 oz) can diced fire-roasted tomatoes
1 (14.5 oz) can cannellini beans, drained and rinsed
2 cups chicken broth
2-3 cups baby spinach and kale (or whatever dark greens you have on hand)
1 pinch coarse salt and freshly ground pepper
cilantro or parsley to garnish, which I obviously spaced on