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Servings Per Recipe: 4
Amount Per Serving
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Heat oven to 375. Spray tortilla strips with cooking spray, spread in a single layer on cookie sheet and bake until golden, about 10 minutes. Sprinkle with salt, allow to cool.
Heat a large stockpot over medium-high heat; add chorizo and cumin, cook until browned, about 5 minutes.
Add sweet potato, broth, tomatoes, 1 cup water; bring to boil then reduce to simmer; cook about 15 minutes until potatoes tender.
Add in spinach, divide among 4 bowls, top with a squeeze of lime juice, cilantro, avocado and baked tortilla strips.
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