Black Bean Soup with Chorizo Recipe
A healthy Mexican soup recipe that is quick and made with accessible ingredients that is customizable and freezes well making it great for meal prep!
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Equipment
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 15 ounce cans black beans, rinsed and drained - divided use
- 1 canned chipotle in adobo - with 1 tablespoon adobo
- 2 teaspoons dried Mexican oregano leaves - or Mediterranean oregano
- 1 can diced tomatoes - with juice
- 2 cups chicken broth or stock - or vegetable broth
- ¼ cup citrus juice - orange and/or lime juice
- 4 ounces lean chorizo - see Ingredients Notes in post
- ½ teaspoon sea salt and fresh ground pepper - to taste
Instructions
- Sauté the onion for 2-3 minutes. Add garlic and ground cumin, and cook an additional 1-2 minutes. Add one can of black beans, the chipotle with adobo, and the tomatoes.
- Stir in the broth/stock. Cover and simmer while you brown the chorizo (about 5 minutes).
- In a separate pan, brown the chorizo over medium-high heat, breaking it up as you would ground beef.
- Purée the black beans that have simmered until smooth. Add the second can of rinsed and drained black beans, the cooked chorizo, and the citrus juices. Simmer until heated through. Serve with chosen garnishes and enjoy!
Notes
* 6 servings as a starter course, or 4 servings as a main course.
Macros are for soup only, using lean chorizo, and does not include garnishes.
Nutrition
Calories: 430kcal | Carbohydrates: 51g | Protein: 27g | Fat: 14g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com