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Spicy Chorizo Black Bean Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 12 oz chorizo, casings removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • Juice of 1 lime
  • Fresh cilantro and diced avocado for serving

Instructions
 

  • Heat a skillet over medium heat and cook the chorizo, breaking it up with a spoon, until it is browned and releases some fat, about 5 minutes.
  • Add the diced onion and minced garlic to the skillet and cook for 2 more minutes until the onion softens.
  • Transfer the chorizo mixture to a slow cooker. Add the black beans, fire-roasted tomatoes, chicken broth, cumin, smoked paprika, cayenne pepper, and salt.
  • Stir everything together, cover the slow cooker, and cook on low for 6 to 7 hours.
  • Just before serving, stir in the lime juice. Taste and adjust salt if needed.
  • Ladle the soup into bowls and top with fresh cilantro and diced avocado.

Notes

If the soup thickens too much during cooking, stir in a splash of extra broth right before serving. Browning the chorizo first builds deeper flavor that carries through the long cook time. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop without losing much texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Knife