Categories: Soup
Ingredients
- 2 tbsp olive oil
- 12 oz. package cooked chorizo sausage, sliced 1/2-inch thick crosswise
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 4 cups cubed peeled sweet potatoes
- 14.5 oz. can diced tomatoes
- 3/4 tsp kosher salt
- 1/2 lb. chopped stemmed turnip greens
Directions
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In a large Dutch oven, heat oil over medium-high heat. Add chorizo; cook, stirring occasionally, until browned, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
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Add onion to drippings; cook, stirring occasionally, until tender, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in broth, sweet potatoes, tomatoes and salt; bring to a boil. Reduce heat, cover and simmer until potatoes are just tender, about 10 minutes.
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Stir in chorizo and greens; cook until greens are wilted, 5 to 10 minutes.