Categories: Mexican
Ingredients
- 6 corn tortillas, cut into strips
- 2 tbsp vegetable oil
- Kosher salt
- 3/4 lb fresh chorizo, casings removed
- 1/2 tsp ground cumin
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 4 cups chicken broth
- 14 oz can diced tomatoes
- 4 cups baby spinach
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 avocado, halved, pitted and chopped
Directions
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Preheat the oven to 375. Toss the tortilla strips with 1 tbsp vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12-15 minutes. Season with salt and set aside.
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Meanwhile, heat the remaining 1 tbsp vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10-15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.