Chorizo, Spinach and Sweet Potato Soup


by: Elizabeth @ Eating Local in the Lou

This is a sassy, spicy number with chorizo. Chorizo is a Spanish sausage that has quite a bit of spunk. Although chorizo is by no means considered a health food, a little goes a long way, adding really great flavor and heat. The nutritional benefits of the other ingredients in this soup (sweet potatoes, spinach, tomatoes, avocado, cilantro, lime…and even the cumin!) more than outweigh the not-so-healthy-but-gosh-darn flavorful chorizo.


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serves: 4

2 strips flour tortillas, cut into thin

cooking spray

1 tsp salt

1/2 pound chorizo sausage (Todd Geisert, Washington, MO)

2 tsp ground cumin

1 large sweet potato, peeled and cubed (Zimmerman's Produce, Vandalia, IL)

can 14-ounce tomatoes (I used 2 large tomatoes that I had in the freezer Run under warm water to slip off skin, chop)

4 cups baby spinach

1 lime, quartered

1/4 cup cilantro, chopped

1 avocado, pitted and chopped

4 cups chicken or vegetable broth

Nutrition Facts
Chorizo, Spinach and Sweet Potato Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 390

  • Total Fat: 23.7 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 49.9 mg
  • Sodium: 2441.8 mg
  • Total Carbs: 27.2 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 5.6 g
  • Protein: 17.5 g

how is this calculated?

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1.  Heat oven to 375. Spray tortilla strips with cooking spray, spread in a single layer on cookie sheet and bake until golden, about 10 minutes. Sprinkle with salt, allow to cool.

2.  Heat a large stockpot over medium-high heat; add chorizo and cumin, cook until browned, about 5 minutes.

3.  Add sweet potato, broth, tomatoes, 1 cup water; bring to boil then reduce to simmer; cook about 15 minutes until potatoes tender.

4.  Add in spinach, divide among 4 bowls, top with a squeeze of lime juice, cilantro, avocado and baked tortilla strips.

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