Fiesta Chorizo-Chicken Soup
Ingredients
- 1 lb Chorizo casings removed
- 1 lb boneless skinless chicken breasts cubed
- 2 cups carrots sliced
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 3 medium sweet potatoes peeled and cubed
- 10 oz frozen corn
- 1 medium red pepper chopped
- 32 oz reduced sodium chicken broth
- 1 can butter beans rinsed and drained
- 1 can black beans rinsed and drained
- 1 can fire-roasted tomatoes
- 1 can reduced sodium V8 juice or 8oz tomato sauce
- 1 tbsp hot pepper sauce
- 2 cups fresh spinach chopped
Instructions
- 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.