Smoky Chorizo Black Bean Soup
Smoky Chorizo Black Bean Soup
Ingredients
- 8 ounces chorizo sausage, casing removed, crumbled
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans canned black beans, 15-ounce each, rinsed and drained
- 1 can diced tomatoes, 14.5-ounce, undrained
- 4 cups chicken broth
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 avocado, diced
Instructions
- 1
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.
⏱️ 7 min
- 2
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.
⏱️ 7 min
- 3
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 4
Add the rinsed and drained black beans, undrained diced tomatoes, and chicken broth to the pot. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min
- 6
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).
⏱️ 3 min
- 7
Stir the cooked chorizo back into the soup. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 8
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Chorizo Black Bean Soup
- 8 ounces chorizo sausage, casing removed, crumbled
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon cumin, ground
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans canned black beans, 15-ounce each, rinsed and drained
- 1 can diced tomatoes, 14.5-ounce, undrained
- 4 cups chicken broth
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1 avocado, diced
Instructions
- 1
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.
⏱️ 7 min - 2
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.
⏱️ 7 min - 3
Stir in the minced garlic, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 4
Add the rinsed and drained black beans, undrained diced tomatoes, and chicken broth to the pot. Bring the mixture to a simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
⏱️ 20 min - 6
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).
⏱️ 3 min - 7
Stir the cooked chorizo back into the soup. Add the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 8
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.
⏱️ 2 min