1 (12-ounce) package cooked chorizo sausage, sliced ½ inch thick
1 medium yellow onion, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups sweet potatoes, peeled and cut into ½-inch cubes (about 2 medium sweet potatoes)
1 (14.5-ounce) can diced tomatoes
¾ teaspoon kosher salt
½ pound turnip greens, roughly chopped
Instructions
In a large Dutch oven, heat oil over medium-high heat. Add chorizo; cook, stirring occasionally, until browned, about 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
Add onion; cook, stirring occasionally, until tender, about
minutes. Add garlic; cook until fragrant, about 1 minute. Add broth, sweet potatoes, tomatoes, and salt; bring to a boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, about 20 minutes. Add chorizo and turnip greens; cook until greens are wilted, about 5 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/our-favorite-fall-soup-bread-pairings/