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

1. 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.

2. 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.

3. Stir in chorizo and greens; cook until greens are wilted, 5 to 10 minutes.

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