Chorizo & Black Bean Soup
A hearty, one-pot soup that comes together quickly using homemade chorizo and pantry staples. The chorizo does the heavy lifting, giving you deep, developed flavor without a long list of ingredients. Finished with fresh lime, cilantro, and avocado, it’s simple to make but tastes like you put in far more effort.
Ingredients
- 1 pound good-quality chorizo (homemade or store-bought)
- 1 small onion, diced
- 1 small carrot, finely diced
- 1 poblano pepper, diced
- 1 jalapeño, diced
- 2-3 cloves garlic, minced
- 1 (26 oz) carton Pomi chopped tomatoes
- 1 (15 oz) can black beans
- 2-3 beef stock
- 1-2 tsp Worcestershire sauce
- 2-3 hot sauce
- 1-2 handfuls fresh spinach
- Juice of 1 fresh lime
Serving Options
- Fresh cilantro, chopped
- Diced avocado
- Crumbled cotija cheese
- Lime wedges
- Corn chips
Instructions
- In a large pot over medium heat, cook the chorizo, breaking it up as it cooks, until browned. Depending on the type and quality of chorizo you are using, you may have more grease in the pot than you want for the finished soup. If needed, carefully drain off some of the excess grease, then return the chorizo to the pot before continuing.Add the onion, carrot, poblano, and jalapeño to the pot and cook until softened and starting to take on a little color. Stir in the garlic and cook for about 30 seconds, just until fragrant.Pour in the chopped tomatoes and let them cook for 2–3 minutes to deepen the flavor.Add the beef stock and black beans with their liquid. If you would like a thicker soup, mash part of the beans before adding them to the pot, or add half the beans whole and mash the remaining half before stirring them in.Stir in the Worcestershire sauce and hot sauce, then bring the soup to a gentle simmer. Let simmer for 20–30 minutes, allowing the flavors to come together.Depending on the seasoning blend in your chorizo, you may want to add salt, black pepper, cumin, or oregano. My homemade chorizo provides enough seasoning on its own, so I keep additional seasoning very light and adjust only at the end if needed.Stir in the spinach and cook just until wilted. Finish the soup with the fresh lime juice and taste one final time before serving.Serve topped with cilantro, avocado, cotija cheese, and corn chips.
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