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
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.
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This was a tasty soup with lots of kick. I used spicy turkey sausage (didn't have chorizo) both otherwise followed the recipe exactly (omitting the sour cream and cilantro). My husband liked it and we plan on making it again in the future.
Quick & easy to make in the morning and hold to reheat later. (Here Spanish-style chorizo is sold under the d'Artagnan brand -- in case that helps anyone who has trouble finding it.) Prepped to recipe using extra chicken broth to get a more soup-y result. Served with CL's grilled cheese & green chile sandwiches.
I'm a vegetarian and made the following adjustments:
Replaced: the Spanish chorizo with vegetarian chorizo and the chicken broth with vegetable broth
Added: a chopped bell pepper
I often 'vegetarianize' CL recipes and they come out wonderully!
Really good. Thought the flavors worked well together. If you like things spicey, add more chipotle. If not, cut back on it. Only thing we did different was use fresh ground chorizo (not in links). Browned it up into bite size pieces. Made the soup otherwise, as directed, which was extremely easy and fast. We put it in the fridge overnight to get all the flavors to meld together. Heated it up on the stovetop next day, only took a few minutes. Served with chipotle cornbread. I will double the recipe next time, as we had no leftovers. The recipe makes 4 bowls of soup.
I didn't use any chorizo b/c I don't eat meat. I thought this was really good, but spicy! Maybe b/c I don't eat dairy either and didn't have sour cream to cut the heat. So for me I would halve the chile powder. My kids just couldn't barely eat it b/c of the spice. That said, it was really good, just needed some tweaking for my family. Also, very quick.
Subbed 3/4 t. dried oregano for fresh and used regular sodium chicken broth. Otherwise made no changes. Thought it was outstanding! Texture of Spanish chorizo doesn't bother me and flavor is great. Chipotle chile powder is genius touch. Amazing flavor + fast and easy = 5 stars.
This was really good. Used a Mexican chorizo which I think might be better than Spanish chorizo. They are very different in texture and flavor. It was not a creamy as some black bean soups. I didn't do the prep on this one but I might consider blending a portion of the soup.