When my friend, Annetta Milhon of Grandview, Nebraska posted this soup recipe on her Facebook Super Bowl Sunday morning, I needly only to read that it included sweet potatoes, black beans and cilantro and knew I needed to make this soup. I served it with salsa verde (fresh in the produce section), chopped cilantro and blue corn chips. It's adapted from the recipe that Annetta posted (Country Woman Magazine - December2011/January 2012.)
(1) 14 ounce package of Al Fresca Chipotle Chorizo chicken sausage, sliced in half and then 1/2 inch chunks
2 medium sweet potatoes, peeled and cubed
1 large onion, chopped
1 yellow pepper, diced
1 T olive oil
2 tsp. fresh ground cumin (the fresher the spice the better)
2 cans of chicken broth
(1) 10 oz. can Rotel Diced Tomatoes with Lime Juice and Cilantro
(1) 14 oz. can Del Monte Petite Cut Tomatoes - Zesty Jalapeno
(2) cans black beans, rinsed and drained
2 T. chopped fresh cilantro for each bowl
Add sausage to olive oil in soup pot and then potatoes, onion, pepper. Cook until onion is translucent. Add cumin and stir.
Add chicken broth and tomatoes and cook 10 min. until potatoes are tender. Add beans.
Serve with garnishes (sour cream, sliced scallions and avocado can be used in addition to salva, chips and cilantro.)
