Man, has this cold weather in the East Coast been brutal! I’ve had it with snow… sleet… ice… and that weird grey slush that is now piled up on just about every road I come across. I’m over being bundled up, getting kicked in the face when I walk out the door by Mother Nature’s icy winds, and not being able to wear flip flops. Come on already Spring, I’m ready for you! I’ve also been driving back and forth between the old and new house and let me tell you, packing a car up in winter weather is no picnic. Driving in the slushy disaster that is PA winter, is also not fun. But something that is fun.. delicious.. and all around warming, to not only the belly, but the soul, is this freaking soup. It’s now my go to winter remedy. It has a good heat for the mouth and the stomach. It’s also super hearty and healthy! It’s a win win in my book. The best thing about this recipe is it can totally be adjusted to any diet. Vegetarian, got you! Dairy free? Got your back too! It’s such a versatile recipe and for all those people who don’t like spice (you crazy!), you can tone it down too! This is also a great ‘clean out the fridge soup.’ If I have carrots or celery that need used, I throw them in this soup regularly, as well as chopped leftover rotisserie chicken, or even ‘soon to be a goner’ milk (instead of the evaporated stuff). The world is your oyster, and this soup is a blessing to a pantry. I serve topped with loads of parmesan cheese and the occasional crusty Italian bread. So dish this bad boy up and let it warm your soul while we all wait for the Spring sunshine to pop through.
4 Yukon Potatoes cubed (about 2.5 cups)
1 Vidalia Onion chopped (about 1.5 cups)
6-8 Cloves of garlic finely chopped (if you’re a garlic fiend like me, add more!)
12-16oz of Chorizo (I actually prefer soy chorizo because I think it holds up better in soup and it usually only comes in 12oz, while regular meat chorizo comes in 16oz)
32oz container of Low-Sodium Chicken Broth (or Veggie Broth for vegetarians)
10oz can of Red Enchilada Sauce
12oz can of Evaporated Milk (Coconut Milk can be substituted for dairy-free)
15oz can of Crushed Tomatoes
6oz of Tomato Paste
1lb of Mixed Greens chopped finely (I like baby kale and spinach blend)
½ Tablespoon of Red Pepper Flakes (use more/less depending on heat level you like)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Chili Powder
1 Teaspoon Paprika
1 Teaspoon Black Pepper
3 Tablespoons Butter (or Olive Oil)
Salt to taste
Grated Parmesan for topping (as much or as little as you’d like)
Heat butter in large pan. Add red pepper flakes and garlic, cook until fragrant. Add onions and cook until translucent. Cut the casing of the chorizo and add to pan, breaking it up with a spoon. Discard casing. Stir in tomato paste until it coats everything well. Add crushed tomatoes, cubed potatoes, enchilada sauce, chicken broth, garlic, onion, and chili powders, pepper, and paprika.
Bring to a boil and reduce heat to a simmer for about 25 minutes (or until potatoes become fork tender). Remove from heat, stir in evaporated milk, and greens until greens begin to wilt. Once cool enough to taste, add your desired salt. Top with more chopped greens and parmesan.
Now enjoy that spicy heat to the mouth and warmth in your belly!