Black Bean Soup with Chorizo and Lime

By Jac_M

Laraine Perri, Cooking Light

DECEMBER 2013

Ingredients

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.