Recipe courtesy of Alejandra Ramos
Recipe courtesy of Alejandra Ramos
Watch how to make this recipe.
Sweet Potato, Spinach and Mexican Chorizo Soup
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 298
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 44 mg
- Sodium
- 721 mg
A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage—basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 298
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 16 g
- Cholesterol
- 44 mg
- Sodium
- 721 mg
Ingredients
Directions
- Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
- Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.
