Name: Spicy Chicken and Sweet Potato Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 4 garlic cloves, minced; 1 red bell pepper, cored and diced; 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 quart chicken broth; 2 cups peeled and diced sweet potatoes; 2 cups fresh corn kernels; 1/2 cup fire-roasted green chiles; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper; Sea salt; Freshly ground black pepper; 1/2 cup heavy cream

Kale, Cannellini Bean & Sausage Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Pamela Ellgen
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4-6 servings 1x

Ingredients

Scale

2 links mild Italian sausage, casings removed
1 yellow onion, chopped
4 garlic cloves, minced
2 quarts chicken broth
2 (15-ounce) cans cannellini beans, drained, and rinsed
Sea salt
Freshly ground black pepper
1 bunch Lacinto kale, ribs removed, leaves thinly sliced
1 teaspoon red wine vinegar

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, break the sausage into pieces and cook over medium heat until browned. Add the onion and garlic and cook for another 5 minutes, until slightly softened.
Add the chicken broth and beans to the pot, season with salt and pepper, and bring the liquid to a simmer. Cook for 15 minutes or until the beans are heated through.
Stir in the kale and vinegar and cook for another 2 minutes, until the kale is wilted but still bright green.
Chill, cover, and store leftovers in the fridge for up to 3 days.

Notes

Want a spicier soup? Use hot Italian sausages and consider adding a pinch of red chili flakes to really turn up the heat.

Find it online: https://www.thetastetourist.com/taste-bytes-snow-days/