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Fiesta Chorizo-Chicken Soup Recipe

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
TOTAL TIME: Prep: 30 min. Cook: 35 min. YIELD:12 servings

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).

Nutritional 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.