Rating: 4 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 6
  • 5 star values: 6

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

Laraine Perri
Recipe by Cooking Light December 2013

Gallery

Justin Walker; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

287 calories; fat 12.5g; saturated fat 4.6g; mono fat 5.6g; poly fat 1g; protein 16.4g; carbohydrates 27.1g; fiber 7.7g; cholesterol 27mg; iron 2.8mg; sodium 514mg; calcium 119mg.
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