Menu Enter a recipe name, ingredient, keyword...

Chorizo and Black Bean Soup with Eggs

By

Google Ads
Rate this recipe 4.1/5 (7 Votes)

Ingredients

  • 1 tablespoon EVOO or vegetable oil
  • 1/2 pound raw chorizo, casing removed adn meat crumbled or chopped
  • 1 onion, chopped
  • 2 serrano or jalapeno chile peppers, thinly sliced or chopped
  • 3 - 4 cloves garlic, thinly sliced or chopped
  • 1 tablespoon ancho chili powder (a scant palmful)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 2 15 ouncecans black beans
  • 3 cups chicken stock
  • 4 eggs
  • Tortilla chips
  • Optional toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapenos, diced tomotoes, chopped cilantro

Details

Adapted from rachaelraymag.com

Preparation

Step 1


In a dutch oven or heavy pot, heat the EVOO (or vegetable oil), 1 turn of the pan, over medium-high heat. Add the chorizo and cook until crisp at the edges, 2 minutes. Add the onion, chiles, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes.
In a blender or food processor, puree 1 can beans and 1 cup chicken stock. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken.
Meanwhile, cook the eggs by poaching or frying over easy.
To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in and any of the toppings you like.

‚Äč

You'll also love

Review this recipe

Miami Black Bean Soup Black Bean & Corn Salad with Chipotle-Honey Vinaigrette