Black Bean Soup with Chorizo
This is a real simple black bean soup with chorizo. I prefer to use dried black beans instead of canned. I prepared my black beans in an Instant Pot, which took 30 minutes without soaking. The bean stock that it creates will be the main stock of the soup, so don’t pour it down the drain. My favorite part of this soup is all of the toppings: fried tortillas strips, crumbled queso, Mexican sour cream, avocado, and cilantro.
Servings: 4
Ingredients
- 1 lb chorizo
- 1/2 cup white onion
- 1 large poblano pepper seeded and chopped
- 2 serrano peppers seeded and thinly sliced
- 2 medium tomatoes diced
- 4 cups cooked black beans with it’s broth
- 1 cup water
- salt to taste
- 1/4 cup cilantro chopped
Toppings
- queso fresco crumbled
- 4 corn tortillas cut into strips and fried
- avocado sliced
- Mexican sour cream
- cilantro chopped
Instructions
- Brown chorizo in a pot over medium high heat for 8-10 minutes.
- Add in the onions and continue to sauté for 2 minutes.
- Add in the poblano and serrano peppers. Sauté for 3 minutes.
- Add in the tomatoes. Season with salt. Cook for 8 minutes.
- Add in the beans with it’s juices and 1 cup of water. Bring to a boil. Cover. Reduce the heat to medium and simmer for 5 minutes.
- While the soup is simmering, cut 4 corn tortillas into strips. Fry in vegetable oil until crispy and drain grease on paper towel.
