Black Bean and Chorizo Soup
My great friend Jen gave me this easy black bean and chorizo soup recipe years ago–it’s spicy and so flavorful. My kids were sleeping at our friend’s house, so I made a pot of this black bean soup for my husband and me. This delicious, hearty soup paired nicely with a Mexican wedge salad and some dinner rolls.
Black Bean and Chorizo Soup
Ingredients:
- 1 tsp olive oil
- 4-6 oz of pork chorizo
- 1 small yellow onion, diced
- 4-5 baby bell peppers, diced
- 2 large garlic cloves, minced
- ¼ tsp dried red hot pepper flakes
- 1 tsp dried cumin
- Sea salt and freshly cracked pepper, to taste
- 4 cups of chicken broth
- 3 (15-oz) cans of black beans, drained and rinsed
Serving:
- Cotija cheese, garnish
- Fresh cilantro, chopped
- Sour cream, optional
How to Make Black Bean and Chorizo Soup:
Heat the olive oil in a large Dutch oven over medium heat. Remove the chorizo from the casing and cook for 3-4 minutes, stirring occasionally.
Add the onion and bell pepper, then cook for 5-7 minutes. Season with cumin, red pepper flakes, sea salt, and pepper to taste.
Add the garlic and cook, stirring constantly, for 60 seconds.
Add the broth and two cans of black beans, then simmer, partially covered, for 30 minutes.
Blend some of the soup with an immersion blender.
Add the last can of beans and stir. Taste, re-season with spices if needed.
Ladle into bowls and serve with cotija cheese, fresh cilantro, and/or sour cream. Enjoy.
Equipment
- Large Dutch
Ingredients
- 1 tsp olive oil
- 4-6 oz of pork chorizo
- 1 small yellow onion diced
- 4-5 baby bell peppers diced
- 2 large garlic cloves minced
- ¼ tsp dried red hot pepper flakes
- 1 tsp dried cumin
- Sea salt and freshly cracked pepper to taste
- 4 cups of chicken broth
- 3 (15-oz) cans of black beans, drained and rinsed
Serving:
- Cotija cheese garnish
- Fresh cilantro chopped
- Sour cream optional
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Remove the chorizo from the casing and cook for 3-4 minutes, stirring occasionally.
- Add the onion and bell pepper, then cook for 5-7 minutes. Season with cumin, red pepper flakes, sea salt, and pepper to taste.
- Add the garlic and cook, stirring constantly, for 60 seconds.
- Add the broth and two cans of black beans, then simmer, partially covered, for 30 minutes.
- Blend some of the soup with an immersion blender.
- Add the last can of beans and stir. Taste and re-season with spices if needed.
- Ladle into bowls and serve with cotija cheese, fresh cilantro, and/or sour cream. Enjoy.
Oh dear goodness! My mouth is watering and tummy rumbling! Off to the store I go for the ingredients! Tasty and beautiful work 🙂
My boyfriend and I are doing a soup experiment. We're working our way through all your soup recipes, in order of oldest to newest. Last night was our first one – the original Chili recipe. AMAZING!!! I'm excited about our journey with you 🙂 Thanks!