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

1. 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.

2. 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.

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