Black Bean and Chorizo Soup
This black bean and chorizo soup is a delicious and flavor-packed recipes that is seriously satisfying. Loaded with tender black beans, spicy chorizo, and a mix of sautéed onions, tomatoes, garlic, and spices, it’s a dish that brings bold flavor with every bite. The secret to this recipe is building dept in layers and extracting all the flavor from the chorizo. Using the rendered flavor and oil left behind from cooking the chorizo to sauté the onions, garlic and tomato it helps to really bring all the flavors together.
This Black Bean and Chorizo Soup is smoky, spicy, and seriously satisfying. Loaded with tender black beans, spicy chorizo, and a mix of sautéed onions, garlic, and peppers, it’s a one-pot wonder that brings bold flavor with every bite. A touch of cumin and paprika adds depth, while a squeeze of lime at the end brightens it all up. Perfect topped with avocado, sour cream, or crispy tortilla strips — cozy comfort in a bowl!
Ingredients
Chorizo: The flavor of the chorizo will determine the flavor of the soup. Make sure to keep in mind the spice and salt level of the chorizo as not all brands will be the same. Black Beans: Use homemade beans or canned beans. You can also use pinto beans or red beans. Tortillas: We will be using corn tortillas to make tortilla chips. If you’d prefer you can use flour tortillas or premade tortilla chips. Broth: Using a flavored liquid for this soup will add more flavor to the final dish. You can use either chicken broth, vegetable broth, or if you have homemade beans, bean broth. Fire Roasted Tomatoes: Will had more depth and flavor to the dish. Make sure to get fire roasted variety for more flavor. Onion: Use white or yellow onion for this recipe. Spices: Cumin and smoked paprika to add depth and warmth to this recipe. Cumin brings an earthy, slightly nutty flavor, while paprika adds a subtle smokiness and a hint of sweetness. Garlic: This recipe uses fresh garlic for additional flavor and depth. Lime: Use fresh limes. The juiciest limes will have a pleasant aroma, clear skin, and be a little soft when touched. Cilantro: Look for bright green leaves with a fresh, bright fragrance. It should smell clean and vibrant.Avocados: When choosing avocados, pick them based on when you plan to eat them. If you’ll eat them within one to two days, they should be slightly soft but not mushy. If you’re planning to eat them 3–5 days later, choose ones that are firm but not hard. If your avocados are too hard, place them in a brown paper bag on the counter for two days to ripen.
Black Bean Chorizo Soup
Ingredients
- 12 Oz Mexican Chorizo
- 1/2 Ea White Onion
- 3 Ea Garlic Cloves Minced
- 1 tsp Ground Cumin
- 1 tsp Smoked Spanish Paprika
- 14 Oz. Can Fire Roasted Tomatoes
- 2 Cups Cooked Black Beans (or one 15 oz. can of beans)
- 3-4 Cups Either Bean Broth or Chicken Broth
- 4 Tbsp Oil
- 3 Ea Corn Tortillas Cut into 1/4 inch strips
Suggested Toppings
- 1 Ea Lime Wedges
- Avocado
- Cilantro
- Crumbled Cotija
Instructions
- Heat a heavy bottom 6 quart pot on medium heat and add chorizo.
- Cook chorizo until fully rendered and crispy about 6-8 minutes. Break apart pieces in the size you would like in the soup.
- Remove chorizo from pan but leave the fat in the pan and add the diced white onion. Sauté for for 2-3 minutes or until soften.
- Add garlic, cumin, and paprika and cook for 30 seconds.
- Add tomatoes and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.
- While tomatoes are cooking, blend beans with 1 cup of broth. Blend beans until desired consistency is reached.
- Add the bean puree, remaining broth and the chorizo and simmer for an additional 10 minutes.
- While soup is simmering preheat a skillet on medium high heat with the oil. Fry tortilla strips until crispy about two to three minutes.
- Place soup in a bowl and top with tortilla strips, avocado, chopped cilantro, cotija, and a squeeze of fresh lime juice.
Tips and Tricks
- Go for fresh Mexican chorizo for a spicier, more crumbly texture. Remove the casing if using fresh.
- Blend the beans to your desired consistency. Blend less if you want a chunkier soup, blend all the way through if you want a creamier soup.
- Freshly made tortilla chips go great with this Black Bean and Chorizo Soup. However, if you prefer, you can use pre-made tortilla chips as well.
- If you want larger pieces of chorizo, let it cook for a minute in the pan before breaking it into chunks. For smaller pieces, break it up quickly with a spoon or spatula as it cooks.
Serving Suggestion
- This black bean and chorizo soup has a wide variety of topping options: sour cream, sliced avocado, cotija cheese, chopped cilantro, lime wedges, shredded cheese, or crispy tortilla strips.
- Serve this soup over rice or quinoa. The flavor will be soaked up by them.
- Tortillas are great for dipping or crumbling into this soup.
- A simple green salad goes well with this chorizo and black bean soup.
- Personal option, but this soup is the perfect breakfast on a chilly morning.
