Ingredients
1 pound uncooked chorizo, casings removed, or bulk spicy pork sausage2 cups sliced fresh carrots1 medium onion, chopped4 garlic cloves, minced1 pound boneless skinless chicken breasts, cubed1 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil3 medium sweet potatoes, peeled and cubed1 package (10 ounces) frozen corn1 medium sweet red pepper, chopped1 carton (32 ounces) reduced-sodium chicken broth1 can (16 ounces) butter beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 can (5-1/2 ounces) reduced-sodium V8 juice1 teaspoon hot pepper sauce2 cups fresh spinach, chopped
Preparation
Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside.
In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer.
Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.
