Smoky Black Bean and Chorizo Soup

Ingredients

• 3 cans (15 oz each) black beans, drained and rinsed
• 8 oz Spanish chorizo, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14 oz) fire-roasted diced tomatoes
• 4 cups chicken broth
• 2 teaspoons smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chipotle powder
• 2 tablespoons olive oil
• Salt and pepper to taste
• Sour cream, cilantro, and lime for serving

Instructions

1. 1

   Heat olive oil in a large pot over medium-high heat. Add chorizo and cook for 4-5 minutes until browned and the red oil renders out.

2. 2

   Add onion and bell pepper to the chorizo fat and cook for 5 minutes until softened.

3. 3

   Add garlic, smoked paprika, cumin, oregano, and chipotle powder. Stir and cook for 1 minute.

4. 4

   Add black beans, fire-roasted tomatoes, and chicken broth. Bring to a simmer.

5. 5

   Cook for 20 minutes to meld flavors. Using an immersion blender, partially blend the soup — blend about half to create a thick, textured consistency rather than a completely smooth soup.

6. 6

   Simmer for another 10 minutes. Season with salt and pepper.

7. 7

   Ladle into bowls and top with sour cream, a squeeze of lime juice, and fresh cilantro.