Fiesta Chorizo-Chicken Soup

Prep : 30 minutes     Cook : 35 minutes     Makes 12 servings

1                pound uncook chorizo , casing removed  or bulk spicy pork sausage
2                cups sliced freah carrots 
1                medium onion , chopped 
4                garlic cloves , minced
1                pound bonelesss chicken breasts , cubed 
1                teaspoon salt 
1/4             teaspoon pepper 
2                tablespoons olive oil
3                medium swet potatoes , peeled and cubed 
1                package (10 ounces) frozen corn
1                medium sweet red pepper , chopped
1                carton (32 ounces) reduced-sodium chicken broth
1                can (16 ounces) butter beans , rinsed and drained 
1                can (15 ounces) black beans , rinsed and drained 
1                can (14-1/2 ounces) fire-roasted sliced tomatoes , undrained 
1                can (5-1/2 ounces) reduced-sodium V8 juice
1                teaspoon hot pepper sauce 
2                cups fresh spinch ,chopped 

1 .        Crumble chorizo into a Dutch oven . Add carrots , onion  and garlic . Cook over  medium heat until chorizo  is fully cooked . Draind  ; remove  and set aside .
2 .        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 mintues longer .
3 .        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 .

Just place some crusty rolls  on the table  when you serve this dish  , and you will have a hearty , comforting meal that will chase  away  winter's chill . The slightly spicy soup  ic chock-full of veggies .