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.
Black Bean Soup with Chorizo and Lime
Smoky chorizo and bright lime add depth to a soup made quick with canned beans.
More From Cooking Light
- 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
- 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
- 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.
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