Chorizo Black Bean Soup
Warm up with a bowl of bold and hearty Chorizo Black Bean Soup, a delicious fusion of smoky, spicy, and savory flavors. This easy-to-make recipe combines tender black beans, vibrant red bell peppers, and aromatic spices like cumin and smoked paprika, perfectly balanced with the zest of fresh lime and cilantro. The star of the dish, crisped chorizo sausage, adds a satisfying richness that takes the soup to the next level. With just 15 minutes of prep and 30 minutes of cooking, this one-pot wonder is as quick as it is flavorful. Serve it with optional toppings like creamy avocado, tangy sour cream, or crunchy tortilla chips for a customizable meal everyone will love. Perfect for weeknight dinners or a flavorful meal-prep option, this black bean soup delivers comforting warmth in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage, diced
- 1 medium yellow onion, chopped
- 4 large garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper (optional, for extra heat)
- 3 cups black beans, rinsed and drained
- 4 cups low-sodium chicken or vegetable broth
- 1 14-ounce can diced tomatoes with juice
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
- to taste salt
- to taste black pepper
- as needed sour cream (optional, for garnish)
- as needed avocado slices (optional, for garnish)
- as needed tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced chorizo and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the cooked chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.
Stir in the diced red bell pepper, cumin, smoked paprika, oregano, and cayenne pepper. Cook for an additional 2 minutes to toast the spices.
Add the rinsed and drained black beans, chicken or vegetable broth, and diced tomatoes with their juice to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup slightly to achieve a creamy consistency while still keeping some chunks of beans and vegetables. (Alternatively, carefully transfer 2 cups of the soup to a blender, blend until smooth, and return to the pot.)
Stir the cooked chorizo back into the soup and simmer for 2 more minutes to warm through.
Stir in the chopped cilantro and lime juice. Taste and season with salt and black pepper as needed.
Serve the soup hot with optional toppings like sour cream, avocado slices, and tortilla chips.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 7.6 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1140 mg | 24% | |
*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.
