Black Bean Soup with Chorizo & Lime

by Mimi & Vera Levin, Tastemakers in Residence

Ingredients
2 tsp olive oil, divided
3 oz Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chopped fresh oregano
2 tsp minced garlic
1 tsp ground cumin
1/2 tsp chipotle chile powder
1/4 tsp salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 Tbsp fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Instructions

1. Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice.
2. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Cook’s Note

*Recipe was created by Laraine Perri for Cooking Light

This soup is a well-balanced and easy soup to make, with the entire preparation taking roughly twenty minutes. Who doesn’t have time to make a quick and delicious soup? Plus, if you make a larger batch it is easy to eat throughout the week. You can even freeze your soup if you decide you want it at a later time.