Chorizo and Sweet Potato Soup- Healthy + Hearty Recipe

Chorizo and sweet potato soup is a quick, healthy, and hearty recipe. Flavorful and spicy, this soup will warm you right up!

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Tips for Chorizo and Sweet Potato Soup

Spice Level

This original recipe for chorizo and sweet potato soup is fairly spicy. If you have a lower spice tolerance I recommend seasoning your own ground pork sausage (see below) to your desired spice level instead of going with the preseasoned sausage from the meat counter.

Seasoning the Sausage

What you’ll need

• 1.5lbs of Ground Pork Sausage
• Chorizo Spice Blend

My favorite recipe for a delicious and authentic homemade chorizo spice blend. (coming soon!)

Alternatively, you can purchase a packet of chorizo seasoning and use just the right amount to reach your desired spice preference. Start by adding a few tablespoons of the spice blend to the ground sausage while it is raw and add more from there. You can also start with a very little spice in the meat while browning and add additional chorizo spice to the soup itself if you find it needs more after the meat is fully cooked and incorporated into the soup.

Kitchen Tools

• Large dutch oven
• Wooden spoon or spatula– I prefer wood to not scratch the dutch oven bottom.
• Meat masher– a meat masher is great for finely grinding the sausage down further.
• Slotted Spoon
• Immersion blender – optional. You can also use a standard blender for blending up some of the soup for creamier texture. Skip this part for a chunky soup.
• Ladle for serving

Ingredients and Substitutions

• 1.5 lbs spicy chorizo- at the meat counter in many local groceries stores, they often offer different spice levels of chorizo. Choose according to spice preference or season your own ground pork for desired spice level.
• 2 white onions
• 3 cloves of fresh garlic
• 4 large sweet potatoes
• 1 can green chilies
• 1 can fire roasted tomatoes
• 2 quarts of homemade bone or vegetable broth (or boxed chicken stock)
• 3 handfuls of kale
• 1/2 cup of fresh cilantro
• 8 ounces of cream cheese
• Sea salt
• Avocado oil (or olive oil)

Toppings

• Shredded cheese
• Fresh lime juice
• Green onions
• Diced red onions
• Fresh cilantro
• Sour cream
• Chilli flakes

Optional Add-ins

• Cooked crispy bacon
• Red kidney beans
• White or brown rice– short or long grain depending on preference.

Chorizo and Sweet Potato Soup Instructions

Step : Brown the chorizo

First, heat oil in the Dutch oven over medium heat.

Once the oil is hot, add in your Spanish chorizo.

Then, using a potato masher, stir and grind the meat until nicely cooked through and brown. The potato masher makes finer grounds of meat, avoiding big chunks of ground meat in the soup.

Line a plate with a paper towel to soak up extra grease. 

Using a slotted spoon, remove the sausage from the Dutch oven and place on the paper towel.

Step : cook the veggies

Turning the stove up to medium-high heat, add in the diced onions and minced garlic. Cook until the onions are a little bit transparent.

Next, add in the sweet potatoes, tomatoes, green chilies, and broth or stock.

If adding rice or beans, add those in now. Allow the soup to simmer until the rice is cooked.

Step : blend for a creamier texture (optional)

If you would like a creamier texture of soup, use a stick blender or regular blender to pulse a few cups of soup until smooth. Add this back to the pot. 

Step : Add the chorizo

Add the cooked and drained chorizo back to the pot. 

Cover the Dutch oven and allow to cook until the potatoes are fork tender. Stir occasionally.

After the sweet potatoes are fork tender, turn off the heat. 

Step : Incorporate the additions

Add in the handfuls of kale and cream cheese, stirring in until the kale is wilted and the cream cheese is well incorporated. 

Serve, top with favorite toppings, and enjoy!

Storing

Store the soup in an airtight container in the fridge for up to one week.

This healthy soup freezes great in a ziplock freezer bag or soup cups. This is a great option to quickly have a meal on the go when life gets busy.

Slow Cooker Instructions: Chorizo and Sweet Potato Soup

First, to make chorizo and sweet potato soup in the slow cooker, brown your meat over the stove.

Next, add all ingredients except for cream cheese and kale to the slow cooker.

Then cook in the slow cooker on low for 6-8 hours or on high for 3-4 hours until the potatoes are fork tender.

Next, add in the kale and cream cheese, stirring in until well incorporated.

Finally, serve and top with favorite toppings.

Vegetarian Option

If you prefer a vegetarian soup here are a few options:

• Use red lentils or beans in place of chorizo for protein option. Add in chorizo spices to the soup for flavor.
• Replace bone broth with vegetable stock.
• Mix in favorite cream cheese alternative if dairy-free.

Recipe FAQ

Can I use a crockpot for this recipe?

Yes, a crockpot works well for making chorizo and sweet potato soup. Just make sure to brown the meat first prior to adding the rest of the ingredients to the slow cooker.

How spicy is chorizo and sweet potato soup?

Chorizo and sweet potato soup can have as little or as much spice kick as you like. I recommend checking out the meat counter at your local grocery store to see if they offer different spice levels. If you do not find what you are looking for, you can add in your own chorizo spices to your desired spice preference.

What pairs well with chorizo and sweet potato soup?

We like to pair chorizo and sweet potato soup with sourdough garlic knots or classic tortilla chips.

Did you make this recipe?

Please leave a review, Pin to share with friends, and comment below with your favorite toppings for this soup!