About the Recipe
This recipe combines Green Chorizo ( Red or Chicken will do you fine) with sweet potatoes and black beans. Customize it to your liking. Prefer it mild? Hold the peppers. Want it extra cheesy? Add a cheese of your choice. Want to add a mexican twist? Top it with Queso Fresco.
16 oz bag of tortilla chips
4 c. of shredded cheddar cheese or mix of cheddar, pepper jack, or colby jack
1 lb Don Felipe Chorizo Rojo Brick. ( You can use our Chorizo links with the casing removed ).
1 15 oz can black beans, drained and rinsed
½ small red onion, diced
½ pint of cherry tomatoes, cut in half
1 large hass avocado, cubed
¼ c. pickled jalepeños
Guacamole and salsa optional
Prep your vegetables. Peel and finely dice onion. Peel sweet potatoes and cut into 1/2 inch cubes.
Prep your peppers. Finely chop your poblano peppers. If you want an extra kick to your soup, remove the seeds and finely chop some jalapeno peppers.
In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.
Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.