Spicy Black Bean Soup (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
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 |
1/2 cup lowfat sour cream |
1 teaspoon ground cumin |
juice of 1/2 a lime |
kosher salt and freshly ground black pepper |
Directions:
1. For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
2. Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
3. For the sour cream: Mix all the ingredients in a bowl.
4. Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.
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