Mexican Black Bean and Chorizo Soup
Serves 4
2 TB extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves
1 tsp ground cumin
1 tsp dried oregano, crushed
3 15 ounce cans black beans, drained
1 can corn
1 can petite diced tomatoes, drained
3 cups chicken stock
12 oz hot chorizo sausage (they sell cooked at Stop-n-Shop, raw at Kane’s)
2 TB fresh lime juice
2 TB very finely chopped cilantro, plus additional for garnish
salt and pepper
sour cream
lime wedges, for serving
1 avocado, diced
tortilla chips, crushed
In a medium saucepan, heat the olive oil over moderate heat until shimmering. Add the onion and cook about 3 min. Add the garlic, cumin, and oregano until fragrant. Add 1 can black beans and chicken broth and simmer. Put remaining beans in a food processor and puree. Then add to soup and cook 15 min.
If using raw chorizo, cook in a large skillet over hight heat, breaking into small pieces, about 5 min. Drain fat, then add to soup. If using cooked chorizo, put in food processor, and blend until it is the size you like. Add to the soup pot without cooking it.
Season soup with salt and pepper. Just before serving, add 2 TB lime juice and cilantro. Ladle into bowls, and garnish as you like with avocado, chips, sour cream, etc.
Special thanks for Jule Peacock for both making dinner for the adult patrol on the High Bank trip and for providing this recipe.
