Directions:
- Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside.
- In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer.
- Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted. Yield: 12 servings (4-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.39 Kcal (1283 kJ) | ||
| Calories from fat | 165.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 28% | |
|---|---|---|---|
| Cholesterol | 56.4mg | 19% | |
| Sodium | 1041.09mg | 43% | |
| Potassium | 667.06mg | 14% | |
| Total Carbs | 14.86g | 5% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 20.33g | 41% | |
| Vitamin C | 17.5mg | 29% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.8mg | 10% | |
| Calcium | 70.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 115.1 Kcal (482 kJ) | ||
| Calories from fat | 62.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 28% | |
|---|---|---|---|
| Cholesterol | 21.19mg | 19% | |
| Sodium | 391.12mg | 43% | |
| Potassium | 250.6mg | 14% | |
| Total Carbs | 5.58g | 5% | |
| Sugars | 1.47g | 16% | |
| Dietary Fiber | 1.22g | 13% | |
| Protein | 7.64g | 41% | |
| Vitamin C | 6.6mg | 29% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 0.7mg | 10% | |
| Calcium | 26.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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