Chorizo Soup with Avocado
Southwestern Spinach Salad
Ingredients
- 12 oz ground chorizo sausage, casings removed
- ½ onion, chopped
- 1 bell pepper, chopped (any color)
- 1 Tbsp olive oil
- 2 tsp ground cumin
- 1 tsp garlic salt
- 1 tsp dried oregano
- 1 (32-oz) carton low-sodium chicken broth
- 2 cups water
- 1½ cups no-salt-added fire-roasted diced tomatoes
- 2 Tbsp chopped fresh cilantro
- 2 avocados, diced
Instructions
- Brown chorizo, onion, and bell pepper in hot oil in a large saucepan over medium heat. Add cumin, garlic salt, oregano, broth, water, and tomatoes.
- Bring to a boil; reduce heat, and simmer 8 to 10 minutes.
- Garnish each serving with cilantro and avocado.
Side Dish Ingredients
- ½ cup Ranch dressing
- 1 tsp ground cumin
- 2 (5-oz) pkg baby spinach
Side Dish Instructions
- Mix together Ranch dressing and cumin in a large bowl; thin with water, if desired.
- Add spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
418
|
111
|
529
|
| Fat (g) | 34 | 11 | 45 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 11 | 2 | 13 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 766 | 209 | 975 |
Keto Meal Plan
This recipe selected from the eMeals Keto Meal Plan.
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