Sweet Potato & Chorizo Soup

Sweet Potato and Chorizo Soup
Sweet Potato & Chorizo Soup
Chorizo adds a spicy kick to this vegetable-packed soup.
Yields: 8 servings
  • 2 tablespoons olive oil
  • 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
  1. 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.
  2. Add onion; cook, stirring occasionally, until tender, about 3 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.
Looking for the perfect sandwich pairing? Give our Bacon & Smoked Cheddar Grilled Cheese Sandwich a try.

Find more perfect soup and bread pairings like these in our newest issue of Taste of the South magazine.


Please enter your comment!
Please enter your name here

Rate this recipe: