Black Bean Soup with Chorizo and Lime
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Ingredients
2 teaspoons olive oil, divided
3 ounces spanish chorizo, cut lengthwise into quarters and 1/2-inch chunks
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
½ teaspoon chipotle chili powder
¼ teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 15-ounce cans of unsalted black beans, rinsed, dried, and coarsely pureed
1 tablespoon fresh lime juice
¼ cup low-fat sour cream
¼ cup chopped fresh cilantro
To make
Smoky chorizo and bright lime add richness to a soup made quickly with canned beans.
Preheat a large saucepan over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the chorizo; cook for 3 minutes, stirring occasionally. Remove the chorizo from the pan (do not wipe the pan). Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the onion and bell pepper; cook for 3 minutes, stirring occasionally. Add oregano and the next 4 ingredients (with added salt); cook for 30 seconds. Add the broth and beans. Bring to a boil; reduce heat and simmer 3 minutes. Add the cooked chorizo and juice. Pour 1 1/4 cups of soup into each of the 4 bowls; sprinkle each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.
Preheat a large saucepan over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the chorizo; cook for 3 minutes, stirring occasionally. Remove the chorizo from the pan (do not wipe the pan). Add the remaining 1 teaspoon of oil to the pan; stir to coat. Add the onion and bell pepper; cook for 3 minutes, stirring occasionally. Add oregano and the next 4 ingredients (with added salt); cook for 30 seconds. Add the broth and beans. Bring to a boil; reduce heat and simmer 3 minutes. Add the cooked chorizo and juice. Pour 1 1/4 cups of soup into each of the 4 bowls; sprinkle each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.
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Author:Admin
Published: 11/20/2023 10:06 PM
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