Black Bean Soup with Chorizo and Lime
Ingredients
- 2 teaspoons olive oil, divided
- 3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 2 teaspoons oregano, fresh, chopped
- 2 teaspoons garlic, minced
- 1 teaspoon cumin, ground
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 2 cups unsalted chicken stock, (such as Swanson)
- 2 cans (15-ounce) unsalted black beans, rinsed, drained, and coarsely mashed
- 1 tablespoon lime juice, fresh
- 1/4 cup reduced-fat sour cream
- 1/4 cup cilantro, fresh, chopped
Directions
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.
Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.