Black Beans And Chorizo Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, and sliced chorizo sausage. Cook until the sausage is browned and the onion is softened.
• STEP 2.Add black beans, chicken broth, diced tomatoes, cumin, paprika, and oregano to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
• STEP 3.Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture.
• STEP 4.Return the pureed soup to the pot and stir well. Season with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
• STEP 5.Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro. Enjoy!

Cooking Tips

• For a spicier soup, use spicy chorizo sausage or add a pinch of cayenne pepper.
• If you prefer a chunkier soup, skip the pureeing step and leave the soup as is.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator.
• To serve, reheat gently on the stovetop until heated through.
• This soup pairs well with crusty bread or cornbread for a complete meal.