Black Bean Soup with Chorizo and Lime

Photo: Justin Walker; Styling: Cindy Barr  

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

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 12.5g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1g
  • Protein: 16.4g
  • Carbohydrate: 27.1g
  • Fiber: 7.7g
  • Cholesterol: 27mg
  • Iron: 2.8mg
  • Sodium: 514mg
  • Calcium: 119mg

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

Preparation

  1. 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.
Note:

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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