This soup’s secret ingredient is fresh chorizo, the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). Simmer with cumin, sweet potato and tomatoes for a brothy soup brimming with big flavor.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 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
Instructions
- 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
Nutrition Facts
| Calories | 582 |
| Total Fat | 27 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 101 milligrams |
| Sodium | 840 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 9 grams |
| Protein | 36 grams |
Reviews
I’ve made this recipe more times than I can count. I love it. The only thing I do differently is I substitute a spicy/hot Italian sausage instead of using Chorizo…just not a fan of Chorizo. The lime juice at the end adds such a great flavor to the soup and adding the tortilla strips with a little bit of cheese, sour cream and fresh avocado slices at the end are the way to go!
I don’t really think it was necessary to cook the chorizo in oil – it made the soup just a little on the greasy side, considering the chorizo released enough of its own fat. Other than that, it was a very fine soup. We added a little bit of hot sauce to give it a bit more spice, and it made for a very enjoyable meal!
Impressed! I really enjoyed the flavors of this soup. It seemed a bit spicy at first but then it mellowed out and just had the right amount of heat. I did use the soy chorizo for a healthy twist. I will make this again real soon. And I’d serve this soup to friends.
Definitely need to take out the chorizo, drain on paper towels, and wipe out the pan before adding the chicken broth and other ingredients. Also, definitely skip the vegetable oil when cooking the chorizo. It is greasy enough! Really enjoyed the tortilla strips. Will use that technique for other recipes.
Seeing as how I don’t really care for chorizo very much I had my doubts about this soup when it was chosen for our weekly dinner list. I am a person who enjoys trying new things so tonight I made the soup. I followed the recipe to a t and much to my surprise really enjoyed it. The soup was a hit with my fiance as well although he commented that it was a tid-bit spicy. I enjoyed it so much that I went back for a little more and in that moment had a stroke of genius to add some heavy cream (same as you would for Zuppa Tuscana… Awesome decision!!!! Not only did it add some creaminess to the bold soup; it also cut down some of the spice. We enjoyed it both ways, but I have now written it into my recipe to add some heavy cream to the pot before serving.
Tried this for the first time tonight with the recipe as written. Very good flavor, not sure there is much we would change. Served with chili rellenos which made a very nice dinner! This is a total keeper!