recipe
January 22, 2024
Stephanie A. Meyer writes the health food blog Fresh Tart. She is the author/photographer of Twin Cities Chef’s Table cookbook and owner of Project Vibrancy Meals meal plans. Stephanie Meyer made this Spicy Chicken, Sausage, and Sweet Potato Soup in our January “Taste Buds With Stephanie” episode. Not only was it super tasty and healthy with lots of micronutrients, but it was easy, too, with the addition of rotisserie chicken.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced small
- 1/2 pound bulk hot Italian or chorizo sausage
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder (choose chipotle chili powder if you want more heat)
- 1 teaspoon dried oregano
- 2 cups thinly sliced lacinato (dino) kale (center rib removed before slicing)
- 4 cups chicken broth
- 2 cups peeled, diced sweet potato (1/2-inch dice)
- 1/2 cup salsa (I like Frontera Roasted Tomato brand)
- 2 cups of cooked chicken (rotisserie chicken works well) pulled into bite-sized pieces
- Juice of 1 lime
- 1/2 cup heavy cream (optional; I love it both ways, creamy or just broth-y)
- Sea salt
Garnishes (optional)
- Chopped cilantro
- Shredded cheese
Instructions
- Add oil to a Dutch oven or large saucepan and set over medium heat. When oil is hot, add onion and saute, stirring occasionally, until onion is translucent and softened. Add sausage and saute, breaking sausage up with the side of a spoon, until sausage is cooked through, about 10 minutes. Add garlic, cumin, chili powder, oregano, and kale and saute for another 5 minutes.
- Stir in the chicken broth, sweet potato, and salsa and bring to a boil. Turn heat to low and simmer soup, uncovered, until sweet potato is tender, about 10 minutes.
- Stir in the chicken and lime juice (and cream if using) and bring back to a simmer. Remove from heat and season to taste with salt. Serve hot with garnishes.