Black Bean and Chorizo Soup
Warm, hearty, and brimming with bold flavors, this Black Bean and Chorizo Soup is the ultimate comfort food with a spicy twist. Smoky chorizo and tender black beans are simmered with vibrant red bell pepper, aromatic onions, and a robust blend of cumin, smoked paprika, and a touch of optional cayenne for a hint of heat. The addition of fresh lime juice and cilantro adds a zesty, bright finish to this rich and satisfying soup. Perfect for weeknight dinners, this one-pot recipe comes together in just 45 minutes, making it an easy crowd-pleaser. Serve it with a dollop of sour cream, extra cilantro, and crispy tortilla chips for a restaurant-quality meal that’s high in protein and big on flavor. Ideal for those craving a spicy black bean soup with chorizo goodness!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 8 ounces Chorizo sausage, sliced or crumbled
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Cayenne pepper (optional, for heat)
- 30 ounces Canned black beans (drained and rinsed)
- 4 cups Chicken or vegetable broth
- 14 ounces Diced tomatoes, with juice
- 2 tablespoons Fresh cilantro, chopped (plus extra for garnish)
- 1 medium Lime, juiced
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- Sour cream (optional, for serving)
- Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chorizo and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, garlic, and red bell pepper to the same pot. Sauté for 5 minutes, or until the vegetables are softened and fragrant.
Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Add the black beans, chicken or vegetable broth, diced tomatoes with juice, and cooked chorizo back into the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld together.
Remove the pot from the heat. If desired, use an immersion blender to partially blend the soup for a thicker consistency, or leave it chunky.
Stir in the chopped cilantro and fresh lime juice. Season with salt and black pepper to taste.
Serve the soup hot, garnished with extra cilantro and a dollop of sour cream if desired. Pair with tortilla chips for added crunch.
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.5 g | 165% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 10681 mg | 464% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 10.4 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3325 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
