Fiesta Chorizo-Chicken Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.Kathy Rodenbeck, Fort Wayne, Indiana Ingredients:
1 pound uncooked chorizo, casings removed or johnsonville® hot ground sausage |
2 cups sliced fresh carrots |
1 medium onion, chopped |
4 garlic cloves, minced |
1 pound boneless skinless chicken breasts, cubed |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
3 medium sweet potatoes, peeled and cubed |
1 package (10 ounces) frozen corn |
1 medium sweet red pepper, chopped |
1 carton (32 ounces) reduced-sodium chicken broth |
1 can (16 ounces) butter beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained |
1 can (5-1/2 ounces) reduced-sodium v8 juice |
1 teaspoon hot pepper sauce |
2 cups fresh spinach, chopped |
Directions:
1. 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.
2. 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.
3. 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).
|
|