Black Bean and Chorizo Soup
Soup recipe made with Chorizo and our Chipotle Cocoa Rub. A very easy recipe. Pair it with a slice of cornbread or garlic toast for a complete meal. Great for anytime of the year as you don't have to heat up the oven. Also freezes very well.
Ingredients
- I tbsp olive oil
- 2 chorizo cut in half lengthwise and sliced
- 2 onions diced
- 2 red peppers diced
- 1/2 head garlic cloves minced
- 1 tbsp Mae’s Seasonings Chipotle Cocoa
- 1 can (28 oz) diced tomatoes
- 6 cups cooked black beans OR 4 cans (15 oz) drained and rinsed
- 8 cups chicken broth
- 2 cups frozen corn
Instructions
- In a large frypan, heat oil over medium heat and add Chorizo. Cook until browned and crispy, about 10 minutes.
- Use a slotted spoon to transfer chorizo to a paper towel lined plate.
- Add onion to chorizo drippings, and add some additional oil if needed. Sauté until lightly browned.
- Add red bell peppers, garlic and Mae’s Chipotle. Sauté until softened, (5 - 10 minutes)
- Meanwhile, in a large pot add tomatoes and break up abit, leaving some chunks; add in chorizo, onion mixture, beans and chicken stock.
- On medium - high heat bring to a boil; add corn. Simmer about 20 minutes. Serve with sour cream if desired.
Notes
For more info on Mae's Seasonings Chipotle Cocoa: Click Here!
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