Recipe Details
- Level: Easy
- Yield: 4 to 6 servings
- Total Time: 50 min (Prep: 20 min | Cook: 30 min)
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
- Calories: 430
- Total Fat: 18 g
- Saturated Fat: 6 g
- Carbohydrates: 46 g
- Dietary Fiber: 16 g
- Sugar: 5 g
- Protein: 22 g
- Cholesterol: 31 mg
- Sodium: 1043 mg
Ingredients
Soup:
- 2 tablespoons olive oil
- 1 (4-ounce) dry-cured chorizo sausage, chopped
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1/2 jalapeno, seeded and diced
- 3 (15-ounce) cans black beans, drained and rinsed
- 1 canned chipotle chile plus 1 tablespoon adobo sauce
- 4 cups chicken broth
- Sliced green onions, for serving
Cumin Lime Sour Cream:
- 1/2 cup lowfat sour cream
- 1 teaspoon ground cumin
- Juice of 1/2 a lime
- Kosher salt and freshly ground black pepper
Instructions
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- For the soup: Warm the olive oil in a Dutch oven over medium-high heat. Stir in the chorizo, onions, garlic, and jalapeno, sauting until soft, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce, and broth. Let the mixture simmer for 25 minutes, allowing the flavors to blend.
- Blend half of the soup using either a blender or an immersion blender, leaving some beans whole for added texture.
- For the sour cream: Combine all ingredients in a bowl.
- Taste and adjust seasoning as needed. Serve the soup topped with the cumin lime sour cream and sliced green onions.
