Fiesta Chorizo-Chicken Soup

Name: Fiesta Chorizo-Chicken Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings (4-1/2 quarts).
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 30 min. Cook: 35 min. YIELD: 12 servings (4-1/2 quarts).

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

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

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.

Nutrition Facts

1-1/2 cups: 336 calories, 15g fat (5g saturated fat), 54mg cholesterol, 1190mg sodium, 29g carbohydrate (8g sugars, 6g fiber), 22g protein.