Photo: Justin Walker; Styling: Cindy BarrĀ 
Yield
Serves 4

Smoky chorizo and bright lime add depth to a soup made quick with canned beans.

How to Make It

Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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