Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mexican Chorizo and Sweet Potato Soup
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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. 

 Photograph by Christopher Testani

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Mexican Chorizo Meatball Soup

Recipe courtesy of Food Network Kitchen

Mexican Chorizo and Potato Pressed Sandwich

Recipe courtesy of Food Network Kitchen

Mexican Chorizo and Potato Pressed Sandwich

Recipe courtesy of Food Network Kitchen

Sweet Potato Soup

Recipe courtesy of Food Network

Chicken and Sweet Potato Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories