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Black Bean Soup with Chorizo and Lime

Photo: Justin Walker; Styling: Cindy Barr

 

Yield Serves 4
Smoky chorizo and bright lime add depth to a soup made quick with canned beans.

Ingredients

  • 2 teaspoons olive oil, divided
  • 3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon salt
  • 2 cups unsalted chicken stock (such as Swanson)
  • 2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
  • 1 tablespoon fresh lime juice
  • 1/4 cup reduced-fat sour cream
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 287
  • fat 12.5 g
  • satfat 4.6 g
  • monofat 5.6 g
  • polyfat 1 g
  • protein 16.4 g
  • carbohydrate 27.1 g
  • fiber 7.7 g
  • cholesterol 27 mg
  • iron 2.8 mg
  • sodium 514 mg
  • calcium 119 mg

How to Make It

  1. 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.

Cook'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.