Smoky chorizo and bright lime add depth to a soup made quick with canned beans.
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
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 is a regular at our house during cool weather months. The small amount of chorizo adds a spicy kick, but not too much fat or calories. Just as good as the black bean soup at our favorite restaurant, but much healthier, I'm sure!
Instead of using spanish chorizo I used the cheap chorizo you typically use for breakfast tacos. Also, once I was finished cooking the soup I pureed it completely smooth and served with queso fresco. The soup was a huge hit!
The soup was tasty, but the recipe required a lot of prep dishes, which meant a lot of dishwashing. (I don't have a dishwasher at the moment.) I used Portuguese breakfast sausage because I couldn't find Spanish chorizo, and I was pleased with the flavor. I served the soup with quesadillas. It was a great weeknight dinner.
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!
I have never cooked or eaten chorizo before, but I wish I had left it out which was my first instinct. It was chewy and tough and added nothing to the soup. I had to pick out all of the pieces. I purchased a good brand. anyway, this was overall nicely flavored and very easy to make. Did I do something wrong with the chorizo?
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.
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.
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.