Ultimate Black Bean Soup Stew with Chorizo and Braised Chicken
Dive into the rich, smoky flavors of the Ultimate Black Bean Soup Stew with Chorizo and Braised Chicken—an irresistible fusion of comfort and bold spices. This hearty dish combines tender, shredded chicken thighs, perfectly seared chorizo, and savory black beans simmered in a spiced broth infused with smoked paprika, cumin, garlic, and a hint of cayenne for subtle heat. The slow braising process unlocks layers of flavor, while fresh lime juice and cilantro add a bright, zesty finish. Perfectly suited for cozy weeknight dinners or entertaining guests, this versatile stew is best served piping hot, topped with creamy sour cream and crispy tortilla chips for added texture. Enjoy a meal that's as satisfying as it is simple to make, all in just over an hour!
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 pieces Chicken thighs (bone-in, skin-on)
- 8 ounces Chorizo sausage (sliced)
- 1 large Yellow onion (diced)
- 1 large Red bell pepper (diced)
- 4 cloves Garlic (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoons Cayenne pepper
- 3 cups Canned black beans (drained and rinsed)
- 4 cups Chicken stock
- 1 cup Diced tomatoes (canned)
- 2 Bay leaves
- 0.25 cup Fresh cilantro (chopped)
- 1 Lime (juiced)
- 1 teaspoon Salt
- 0.5 teaspoons Pepper
- 0.5 cup Sour cream (optional, for serving)
- 1 cup Tortilla chips (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them skin-side down until golden brown, about 5 minutes. Flip and cook for another 3 minutes. Remove chicken from the pot and set aside.
In the same pot, add the sliced chorizo and cook for 4-5 minutes until it releases its fat and begins to brown. Remove the chorizo and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, followed by the diced onion and red bell pepper. Sauté for 5 minutes until softened.
Stir in the garlic, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
Add the black beans, chicken stock, diced tomatoes, bay leaves, and reserved chicken thighs. Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 35 minutes, allowing the chicken to braise and flavors to meld.
Remove the chicken thighs and shred the meat, discarding the skin and bones. Return the shredded chicken and cooked chorizo to the pot.
Simmer uncovered for another 10 minutes to thicken the stew. Adjust seasoning with salt and pepper to taste.
Stir in the lime juice and cilantro right before serving.
Serve hot, garnished with a dollop of sour cream and a handful of tortilla chips, if desired.
Nutrition Facts
Calories |
4624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 8591 mg | 374% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 37.3 g | ||
| Protein | 275.5 g | 551% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 957 mg | 74% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 5696 mg | 121% | |
*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.
