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Fiesta Chorizo-Chicken Soup

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

12 ServingsPrep: 30 min. Cook: 35 min.

Ingredients

1 pound uncooked chorizo, casings removed or bulk spicy pork 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

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

2 of 2

Fiesta Chorizo-Chicken Soup (continued)

Directions (continued)

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: 1-1/2 cups equals 336 calories, 15 g fat (5 g saturated fat), 54 mg cholesterol, 1,190 mg sodium, 29 g carbohydrate, 6 g fiber, 22 g protein.