Mexican Chorizo and Sweet Potato Soup

Name: Mexican Chorizo and Sweet Potato Soup
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado, halved, pitted and chopped; 120 grams baby spinach; 397 grams diced tomatoes; 6 corn tortillas, cut into strips; 6 corn tortillas, cut into strips; 340 grams fresh chorizo or other spicy sausage, casings removed; 12 grams roughly chopped fresh cilantro; 1 teaspoons ground cumin; 1 Juice of lime; 4 servings Kosher salt; 944 milliliters low-sodium chicken broth; 1 large sweet potato, peeled and cut into 1/2-inch pieces; 2 Tbsps vegetable oil

Mexican Chorizo and Sweet Potato Soup might be just the main course you are searching for. One serving contains 516 calories, 20g of protein, and 28g of fat. This recipe serves 4. This recipe from Foodnetwork requires chicken broth, ground cumin, kosher salt, and vegetable oil. It is a good option if you're following a gluten free and dairy free diet. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 35 minutes.

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.

Ingredients you will need

Tortilla Strips

Vegetable Oil

Spread

Salt

Equipment you will use

Baking Sheet

Oven

Pot

Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes.

Ingredients you will need

Chorizo

Cumin

Meat

Equipment you will use

Wooden Spoon

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.

Ingredients you will need

Tortilla Strips

Chicken Broth

Sweet Potato

Lime Juice

Cilantro

Tomato

Avocado

Spinach

Water

Salt

Equipment you will use

Bowl

Photograph by Christopher Testani

Equipment

Ingredients

Servings:

avocado, halved, pitted and chopped 120grams

baby spinach 397grams

diced tomatoes 6

corn tortillas, cut into strips 6

corn tortillas, cut into strips 340grams

fresh chorizo or other spicy sausage, casings removed 12grams

roughly chopped fresh cilantro 1teaspoons

ground cumin 1

Juice of lime 4servings

Kosher salt 944milliliters

low-sodium chicken broth 1large

sweet potato, peeled and cut into 1/2-inch pieces 2Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Marcassin Marcassin Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 315 dollars per bottle.