Photo: Mexican Chorizo and Sweet Potato Soup Recipe
Ingredients
- 6 corn tortillas, cut into strips
- 2 tablespoons vegetable oil
- Kosher salt
- 3/4 pound fresh chorizo or other spicy sausage, casings removed
- 1/2 teaspoon ground cumin
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 4 cups baby spinach
- Juice of 1 lime
- 3/4 cup roughly chopped fresh cilantro
- 1 avocado, halved, pitted and chopped
Directions
Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside.
Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
Per serving: Calories 582; Fat 27 g (Saturated 5 g); Cholesterol 101 mg; Sodium 840 mg; Carbohydrate 51 g; Fiber 9 g; Protein 36 g
Photograph by Christopher Testani
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By aranel81
Texas
on January 17, 2013
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I don't really think it was necessary to cook the chorizo in oil - it made the soup just a little on the greasy side, considering the chorizo released enough of its own fat. Other than that, it was a very fine soup. We added a little bit of hot sauce to give it a bit more spice, and it made for a very enjoyable meal!
By me_5872340
dickerson, MD
on November 04, 2012
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Impressed! I really enjoyed the flavors of this soup. It seemed a bit spicy at first but then it mellowed out and just had the right amount of heat. I did use the soy chorizo for a healthy twist. I will make this again real soon. And I'd serve this soup to friends.
By becki_sue_13111568
Sanford, MI
on November 02, 2012
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Definitely need to take out the chorizo, drain on paper towels, and wipe out the pan before adding the chicken broth and other ingredients. Also, definitely skip the vegetable oil when cooking the chorizo. It is greasy enough! Really enjoyed the tortilla strips. Will use that technique for other recipes.
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