Three Cheers for Chorizo, Spinach and Sweet Potato Soup
By EatingLocalintheLou on January 26, 2013
Last year around “the big game”, I posted a recipe for a Chorizo and Lentil Stew that was outta this world. This Super Bowl weekend I have another sassy, spicy number with chorizo as the MVP: Chorizo, Spinach and Sweet Potato Soup.
Chorizo is a Spanish sausage that has quite a bit of spunk. Although chorizo is by no means considered a health food, a little goes a long way, adding really great flavor and heat. The nutritional benefits of the other ingredients in this soup (sweet potatoes, spinach, tomatoes, avocado, cilantro, lime…and even the cumin!) more than outweigh the not-so-healthy-but-gosh-darn flavorful chorizo.
This soup is definitely a winner, and will have you scoring a touchdown in your kitchen!
Chorizo, Spinach and Sweet Potato Soup (adapted from Food Network Magazine, Nov. 2012)
- 2 flour tortillas, cut into thin strips
- cooking spray
- 1 tsp. salt
- 1/2 pound chorizo sausage (Todd Geisert, Washington, MO)
- 2 tsp. ground cumin
- 1 large sweet potato, peeled and cubed (Zimmerman's Produce, Vandalia, IL)
- 14-ounce can tomatoes (I used 2 large tomatoes that I had in the freezer. Run under warm water to slip off skin, chop)
- 4 cups baby spinach
- 1 lime, quartered
- 1/4 cup cilantro, chopped
- 1 avocado, pitted and chopped
- 4 cups chicken or vegetable broth
- Heat oven to 375. Spray tortilla strips with cooking spray, spread in a single layer on cookie sheet and bake until golden, about 10 minutes. Sprinkle with salt, allow to cool.
- Heat a large stockpot over medium-high heat; add chorizo and cumin, cook until browned, about 5 minutes.
- Add sweet potato, broth, tomatoes, 1 cup water; bring to boil then reduce to simmer; cook about 15 minutes until potatoes tender.
- Add in spinach, divide among 4 bowls, top with a squeeze of lime juice, cilantro, avocado and baked tortilla strips.
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