- 2 tablespoons vegetable oil
- 8 ounces chorizo, finely chopped
- 1 medium onion, chopped
- 4 ounces thick-sliced ham, chopped
- 4 cloves garlic, minced
- 1/2 cup chopped bottled roasted red peppers
- 2 (14.5 ounce) cans diced tomatoes
- 2 (16 ounce) cans black beans, drained
- 2 cups chicken broth
- 1 large sweet potato, peeled and cubed
- 1 mango – peeled, seeded, and cubed
- 1/2 cup chopped fresh cilantro
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Heat the oil in a soup kettle or Dutch oven over medium-high heat. When the oil is hot, add the chorizo sausage; cook until browned. Add the onion and ham. Continue to cook and stir until onion is tender. Stir in garlic and red peppers; cook just until fragrant, about 1 minute.
- Pour in the tomatoes, beans and chicken broth and bring to a simmer over medium heat. Add sweet potato and simmer covered until tender, about 15 minutes. Remove from the heat and stir in mango and cilantro. Season with salt and pepper.