This recipe came together quickly, and had good flavor for an easy soup. We used a chicken chorizo, which was fairly mild. Our kids enjoyed it, because it was not too spicy.
Black Bean Soup with Chorizo and Lime
JeffandMelissa Posted: 12/08/13
brighteyes8 Posted: 01/23/14
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.
ktleyed Posted: 12/24/13
This was good for a winter's night, made the recipe exactly as written. Easy weeknight dinner.
mflaherty Posted: 04/12/14
Quick, easy, and delicious. Grocery store was out of the chorizo once, so I used andouille sausage as a substitution. Turned out really good too!
melissaml Posted: 02/24/14
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.
RachelRL Posted: 02/28/14
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!
IoneTaylor Posted: 12/29/13
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.
BZsMom Posted: 12/03/13
I use the stars as they are described - this is a "good, solid recipe" My husband liked it as well. Will definitely make this again.
PKcookin Posted: 01/14/14
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.
LouisePearl Posted: 01/12/14
This soup is delicious! We didn't have chorizo, so substituted some pulled pork from our freezer, and added some poblano pepper,again from our freezer. Quick, easy, and delicious!
toothfairy2007 Posted: 11/27/13
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!
MissONeill Posted: 11/27/13
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?
LDombeck Posted: 01/28/14
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.