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Black Bean Soup with Crispy Chorizo

Hearty and delicious black bean soup topped with crispy chorizo, sour cream, and lime wedges. Don't forget to check out our step by step photos and tips above.
Course Soup
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 - 6 servings ( 2 quarts)
Calories 247kcal

Ingredients

  • 2 Tbsp. olive oil divided
  • 1 lb. Mexican chorizo
  • 1 yellow onion chopped
  • 1 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. black pepper
  • 4 garlic cloves minced
  • 1 Tbsp. tomato paste
  • 10 oz diced tomatoes with green chiles (mild)
  • 11/2 cups fresh frozen, or canned corn kernels (optional)
  • 4 15 oz cans black beans drained and rinsed
  • 4 cups low-sodium chicken stock
  • Sour cream fresh cilantro, and lime wedges, to serve

Instructions

  • In a Dutch oven, heat 1 tablespoon olive oil over medium heat. Add chorizo, breaking up with a wooden spoon.
  • Cook, stirring occasionally, until browned and crispy, about 10 minutes.
  • Use a slotted spoon to transfer chorizo to a paper towel–lined plate.
  • Add onion to rendered chorizo drippings in pan (add an additional 1 Tbsp. olive oil, if needed).
  • Add salt, cumin, chili powder, and pepper. Cook until onion is softened, about 5 minutes.
  • Stir in garlic and tomato paste; cook, stirring constantly, 1 minute. Stir in tomatoes, corn, black beans, and stock.
  • Increase heat to medium-high to bring to a simmer. Reduce heat to medium-low; simmer 15 to 20 minutes, stirring occasionally.
  • Garnish servings with sour cream, crispy chorizo, and cilantro. Serve with lime wedges.

Notes

  • Be sure to buy Mexican chorizo for this recipe; it’s uncooked (like breakfast sausage) and can usually be found in the meat department of your local grocery.
  • Spanish chorizo is cured, like salami, and will not render all the flavorful drippings that Mexican chorizo will.
  • Cans of diced tomatoes with green chiles come in several heat levels; go with medium or hot if you like it spicy.
  • I like to use low-sodium chicken stock so that you can control the amount of salt in your recipe.
  • You can always add salt at the end if you need it, but you can never take it away.
  • Always drain canned beans in a colander, and then rinse them under running water and let them drain again before using. The canning liquid can contain a lot of extra salt, and it will make the soup murky if you don’t rinse it off the beans.
  • Have fun with toppings! Shredded cheddar cheese or crumbled queso fresco or goat cheese would be great additions.
  • Spoons leftovers over tacos, nachos, or make huevos rancheros for breakfast!

Nutrition

Calories: 247kcal | Carbohydrates: 14g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 1531mg | Potassium: 549mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2480IU | Vitamin C: 34mg | Calcium: 156mg | Iron: 5mg