Monday, December 8, 2014

Black Bean Soup with Chorizo and Lime

So Cooking Light emailed this recipe last week, I think.  I looked at the ingredients, and we had the majority of them except for the Spanish Chorizo and Cilantro.  Now, knowing our grocery store, I knew Spanish Chorizo was not going to be had. I also noticed Mexican Chorizo would taste fine with this, and easy to get.

D made it. It was easy he said.  It was similar to the Black Bean-Tomato Soup with Cilantro-Lime Cream, but he said easier.

It was flavorful and spicy.  I would have again.

Black Bean Soup with Chorizo and Lime

Photo by ALB

Smoky chorizo and bright lime add depth to a soup made quick with canned beans.
Yield: Serves 4

2 teaspoons olive oil, divided
3 ounces Spanish chorizo, quartered lengthwise and cut into 1/2-inch pieces (used Mexican chorizo)
1 cup chopped onion
1 cup chopped red bell pepper (used green)
2 teaspoons chopped fresh oregano
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
2 cups unsalted chicken stock (such as Swanson)
2 (15-ounce) cans unsalted black beans, rinsed, drained, and coarsely mashed
1 tablespoon fresh lime juice
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

1. Heat a large saucepan over medium heat. Add 1 teaspoon oil to pan; swirl to coat. Add chorizo; cook 3 minutes, stirring occasionally. Remove chorizo from pan (do not wipe pan). Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.

Nutritional Information
Calories: 287; Fat: 12.5g; Saturated fat: 4.6g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1g; Protein: 16.4g; Carbohydrate: 27.1g; Fiber: 7.7g; Cholesterol: 27mg; Iron: 2.8mg; Sodium: 514mg; Calcium: 119mg

Cooking Light DECEMBER 2013

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