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In a large Dutch oven or heavy-bottomed pot, cook the crumbled chorizo over medium heat until browned and cooked through, about 5-7 minutes. Break up any large pieces with a spoon. Remove the chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.

Add the olive oil to the pot (if needed) and heat over medium heat. Add the chopped yellow onion and red bell pepper and cook until softened, about 5-7 minutes.

Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.

Add the rinsed and drained black beans, undrained diced tomatoes, and chicken broth to the pot. Bring the mixture to a simmer.

Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.

Using an immersion blender, carefully blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return to the pot. (Be cautious when blending hot liquids).

Stir the cooked chorizo back into the soup. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.

Ladle the smoky chorizo black bean soup into bowls. Garnish with fresh cilantro, a dollop of sour cream, and diced avocado, if desired. Serve hot.


In a large Dutch oven or heavy-bottomed pot, cook the crumbled chorizo over medium heat until browned and cooked through, about 5-7 minutes. Break up any large pieces with a spoon. Remove the chorizo with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.

Add the olive oil to the pot (if needed) and heat over medium heat. Add the chopped yellow onion and red bell pepper and cook until softened, about 5-7 minutes.

Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.

Add the rinsed and drained black beans, undrained diced tomatoes, and chicken broth to the pot. Bring the mixture to a simmer.

Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.

Using an immersion blender, carefully blend about half of the soup directly in the pot until slightly thickened but still chunky. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return to the pot. (Be cautious when blending hot liquids).

Stir the cooked chorizo back into the soup. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.

Ladle the smoky chorizo black bean soup into bowls. Garnish with fresh cilantro, a dollop of sour cream, and diced avocado, if desired. Serve hot.
