Sweet Potato, Spinach and Mexican Chorizo Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 298
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 44
- Sodium
- 721
- Total: 45 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper
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.