Chorizo and Black Bean Soup With Eggs

By Heritage330

Ingredients

• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1/2 lb raw chorizo sausage (removed from casings and crumbled or chopped)
• 1 onion, chopped
• 2 serrano peppers (thinly sliced or chopped) or 2 jalapenos (thinly sliced or chopped)
• 3 -4 garlic cloves (thinly sliced or chopped)
• 1 tablespoon dried ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt and pepper (optional, I did not use)
• 4 cups cooked black beans or 2 (15 ounce) cans black beans
• 3 cups low sodium chicken broth
• 4 eggs
• shredded queso fresco or other mild cheese
• diced tomato
• sliced scallion
• tortilla chips
• pickled jalapeno pepper
• chopped cilantro

Preparation

Step 1

1 Heat oil in Dutch oven or heavy pot and add the chorizo, cooking until it it crisps around the edges. 2 Add the onion, chili peppers, garlic, and spices. Cook, stirring, for a few minutes to bloom the spices. 3 Puree 2 cups of the beans (or one of the cans -rinsed and drained) with 1 cup of the chicken broth. I used my stick blender. Add to the pot with the remaining beans and broth and simmer over medium heat for a few minutes to thicken. 4 Meanwhile, poach or fry the eggs (easy over). 5 To serve, line the sides of the bowls with a few tortilla chips. Pour in the soup, top with the eggs and with the optional garnishes you desire.