Mexican Chorizo and Sweet Potato Soup Recipe

Name: Mexican Chorizo and Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 corn tortillas, cut into strips; 2 tablespoons vegetable oil; Kosher salt; 3/4 pound fresh chorizo or other spicy sausage, casings removed; 1/2 teaspoon ground cumin; 1 large sweet potato, peeled and cut into 1/2-inch pieces; 4 cups low-sodium chicken broth; 1 14 -ounce can diced tomatoes; 4 cups baby spinach; Juice of 1 lime; 3/4 cup roughly chopped fresh cilantro; 1 avocado, halved, pitted and chopped

Servings: persons

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

1
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.
2
Season with salt and set aside.
3
Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat.
4
Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes.
5
Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil.
6
Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes.
7
Stir in the spinach and lime juice and season with salt.
8
Divide among bowls and top with the tortilla strips, cilantro and avocado.
9
Per serving: Calories 582; Fat 27 g (Saturated 5 g); Cholesterol 101 mg; Sodium 840 mg; Carbohydrate 51 g; Fiber 9 g; Protein 36 g
10
Photograph by Christopher Testani

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 corn tortillas, cut into strips, 2 tablespoons vegetable oil, Kosher salt, 3/4 pound fresh chorizo or other spicy sausage, casings removed, and more.

Yes, Mexican Chorizo and Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chorizo and Sweet Potato Soup

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