Black Bean Chorizo Soup
Servings: 4
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.