Eyeball Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
3 links chorizo1 cup onions, chopped2 cloves garlic, chopped2 bags baby spinach1 quart chicken broth or stock1 pound chicken tenders, cut into bit-sized pieces1/2 cup heavy cream
Directions
Remove casing from chorizo. In a large soup pot, brown over medium heat. Remove and drain. To the hot pot, add onions and garlic and sautee until tender. Add spinach and cook down until wilted. Add broth and use an immersion blender until smooth. Add cream. Bring to a boil, return chorizo and add chicken. Reduce to a simmer and cook 10 - 12 minutes until chicken is cooked through.

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CURVYGURL7.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 245.8
  • Total Fat: 15.3 g
  • Cholesterol: 74.7 mg
  • Sodium: 856.4 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 21.5 g

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