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chicken broth chorizo sausage onions red bell pepper garlic black beans water fresh oregano ground cumin cayenne pepper fresh cilantro Tabasco sauce
Viewed: 86 - Published at: 8 years agoIngredients
- 3 cups low sodium chicken broth
- 6 ounces chorizo sausage, diced
- 1 onions, chopped or 1 cup chopped onion
- 1 red bell pepper, stemmed, seeded, and chopped
- 6 garlic cloves, chopped
- 4 (15 ounce) cans black beans, drained and rinsed
- 1 cup water
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 12 teaspoon ground cumin
- 12 teaspoon cayenne pepper
- 12 cup minced fresh cilantro
- Tabasco sauce
- 2 limes, quartered, for serving
Method
- Bring the broth to a boil, covered, in a large saucepan and set aside.
- Meanwhile, cook the chorizo in a large Dutch oven over medium heat until browned and the fat is rendered, about 5 minutes.
- While the chorizo cooks, pulse the onion, bell pepper, and garlic in a food processor until finely minced, 20 to 30 seconds, scraping down the sides of the bowl as needed.
- Remove the puree to a bowl.
- Stir the processed vegetables and 1/2 teaspoon salt into the Dutch oven and cook until the vegetables are dry and beginning to brown, 6 to 8 minutes.
- While the vegetables cook, puree 4 cups of the beans and the water together in the food processor until smooth.
- Stir the oregano, cumin, and cayenne into the Dutch oven and cook until fragrant, about 1 minute.
- Stir in the broth, pureed beans, and remaining whole beans.
- Bring to a simmer and cook until the whole beans have warmed through, about 5 minutes.
- Turn off the heat, stir in the cilantro and season with salt and Tabasco to taste.
- Serve with the lime wedges.
- Note: Soup can be refrigerated in an airtight container for up to 3 days, or frozen for up to 1 month.
