Mexican Chorizo and Sweet Potato Soup

Difficulty: Easy

• Servings: 4
• Nutritional Information per Serving: 582 Calories, 27g Total Fat, 5g Saturated Fat, 101mg Cholesterol, 840mg Sodium, 51g Carbs, 9g Dietary Fiber, 36g Protein
• Total Time: 35 minutes
• Preparation Time: 10 minutes
• Cooking Time: 25 minutes

This rich, comforting soup highlights fresh Mexican chorizo the spicy pork sausage distinct from Spanish chorizo simmered with cumin, sweet potatoes, and tomatoes to create a bold, flavorful broth.

Ingredients

• 6 corn tortillas, sliced into strips
• 2 tablespoons vegetable oil
• Kosher salt
• 3/4 pound fresh chorizo (casings removed) or any spicy sausage
• 1/2 teaspoon ground cumin
• 1 large sweet potato, peeled and cut into 1/2-inch cubes
• 4 cups low-sodium chicken broth
• 1 can (14 ounces) diced tomatoes
• 4 cups baby spinach
• Juice of 1 lime
• 3/4 cup roughly chopped fresh cilantro
• 1 avocado, pitted and chopped

Instructions

1. Heat the oven to 375F (190C). Toss tortilla strips with 1 tablespoon of vegetable oil on a baking sheet in a single layer. Bake 1215 minutes until golden and crispy. Season with kosher salt and set aside.
2. While the tortillas bake, warm the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin, breaking up the meat with a wooden spoon as it cooks until browned, about 4 minutes.
3. Stir in the sweet potato cubes, chicken broth, diced tomatoes, and 1 cup water. Bring to a boil, then reduce heat and simmer, uncovered, until the sweet potatoes are tender, about 1015 minutes.
4. Add the baby spinach and lime juice, then season with kosher salt to taste. Ladle the soup into bowls and garnish with tortilla strips, chopped cilantro, and avocado.

Photo by Christopher Testani
Courtesy of Recipe Iseasy Magazine