Sweet Potato, Spinach, and Mexican Chorizo Soup Recipe

Sweet Potato, Spinach, and Mexican Chorizo Soup

Details

• Difficulty: Easy
• Servings: 4 to 6
• Nutritional Information per Serving: Calories 298, Total Fat 22 g, Saturated Fat 8 g, Carbohydrates 10 g, Dietary Fiber 2 g, Sugars 2 g, Protein 16 g, Cholesterol 44 mg, Sodium 721 mg
• Total Time: 45 minutes
• Active Time: 25 minutes

A warm pot of soup simmering on the stove is perfect for banishing any chill. You can replace the Mexican chorizo with other fresh sausages such as spicy Italian or breakfast sausage; if using a milder sausage, add red chile flakes to spice up the broth. After browning the sausage, the soup comes together quickly simply combine the ingredients and let the flavors meld. A generous handful of chopped cilantro stirred in at the end brightens the flavor.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2 pounds fresh Mexican chorizo sausage, casings removed
• 2 teaspoons smoked Spanish paprika
• 2 large sweet potatoes, cut into 1/2-inch cubes (unpeeled)
• 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, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Saut the onions, stirring occasionally, until translucent. Add the chorizo and cook until browned.
2. Stir in the smoked paprika, sweet potatoes, and tomato paste so everything is well coated. Pour in the chicken broth, increase the heat and bring to a boil; then reduce heat and simmer uncovered for about 20 minutes, or until the sweet potatoes are tender.
3. Add the spinach and cilantro and cook about 1 minute until the spinach wilts.
4. Stir in the lime juice, season with salt and pepper to taste, and serve warm.