Chorizo and Sweet Potato Soup

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

Servings: 5 quarts

Prep Time:20

Cook Time:30

1.5 lbs spicy chorizo choose mild, medium, or hot at the meat counter 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
3 teaspoons Sea salt
Avocado oil or olive oil

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.

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.

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.

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.

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!

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.

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.

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.

Course: Lunch + Dinner

Cuisine: Mexican

Keyword: dinner, dutch oven meals, easy dinner, healthy dinner recipe, one pot meals

Author: nourishedlifeandhome