My great friend Jen gave me this recipe years ago. My husband and I really love this soup but I don't make it often because it's too spicy for the kids. I recently decided to make a batch and my husband and I both thought it was amazing. It's spicy and so flavorful. Adding sour cream to the soup mellowed out the spice a bit, but it was still too spicy for my kids. I am looking forward to the leftover soup for dinner tonight.
Black Bean and Chorizo Soup:
Adapted recipe and photos from For the Love of Cooking.net
Original recipe from Jen and Epicurious
- 1 tsp olive oil
- 4-6 oz of pork chorizo
- 1 small sweet yellow onion, chopped
- 4-5 baby bell peppers, chopped
- 2 large garlic cloves, minced
- 1/4 tsp dried red hot pepper flakes
- 1 tsp dried cumin
- Sea salt and freshly cracked pepper, to tasted
- 4 cups of chicken broth
- 3 15 oz cans of black beans, drained and rinsed
- Cotija cheese, garnish
- Fresh cilantro, chopped
- Sour cream, optional
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 continue to 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 broth and two cans of black beans then simmer, partially covered for 30 minutes. Mix some of the soup with an immersion blender. Add the last can of beans and stir. Taste, re-season with spices if needed. Top the soup with cotija cheese and fresh cilantro and/or sour cream. Enjoy.
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