Chorizo and Black Bean Soup with Eggs
Warm up your weeknight meals with this vibrant and hearty Chorizo and Black Bean Soup with Eggs, a one-pot wonder that’s packed with smoky, zesty flavors and comforting textures. Featuring spicy chorizo sausage, protein-rich black beans, and a medley of aromatic spices like cumin and smoked paprika, this soup is a fiesta for your taste buds. What sets it apart is the addition of perfectly poached eggs, gently cooked right in the soup for a rich, velvety finish. A splash of lime juice and fresh cilantro brighten the dish, while optional toppings like creamy avocado and crunchy tortilla chips add layers of flavor and texture. Ready in just 45 minutes, this satisfying and nutritious meal is perfect for busy evenings or as a crowd-pleasing centerpiece for casual gatherings.
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Recipe Information
Ingredients
- 250 grams Chorizo sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 cups Canned black beans, drained and rinsed
- 4 cups Chicken broth
- 1 cup Diced tomatoes
- 2 tablespoons Fresh cilantro, chopped
- 4 large Eggs
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 small Avocado, diced (optional, for garnish)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and crumble the chorizo into the pot. Cook for 5-6 minutes, stirring occasionally, until browned and fully cooked. Remove the cooked chorizo with a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.
Add the diced onion to the same pot and sauté for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for an additional minute until fragrant.
Add the black beans, chicken broth, diced tomatoes, salt, and black pepper to the pot. Stir to combine, then bring the mixture to a gentle simmer. Cover the pot and let it cook for 10 minutes, allowing the flavors to meld together.
Using an immersion blender, blend a portion of the soup directly in the pot to create a slightly thickened texture. Alternatively, transfer 1-2 cups of the soup to a blender, puree, and return it to the pot. Stir to combine.
Return the cooked chorizo to the pot and stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning if necessary.
Reduce the heat to low and crack the eggs one at a time directly into the soup, spacing them apart so they stay intact. Cover the pot and let the eggs poach gently in the soup for 5-7 minutes, or until the whites are fully set but the yolks remain runny.
Carefully ladle the soup into bowls, ensuring each serving includes an egg. Garnish with diced avocado and additional cilantro if desired. Serve with tortilla chips on the side for dipping.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 4.5 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1019 mg | 22% | |
*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.
