Black Bean & Chorizo Soup is a perfect post-holiday game changer you can make in a flash.
Total Time:30 minutes
Yield:2 servings 1x
4 ounces chorizo, chopped
2 green onions
1/2 teaspoon ground cumin
15 ounce can black bean soup, drained
1 tablespoon tomato paste
2 cups chicken stock
Squeeze of lime juice
2 tablespoons sour cream
Put your favorite soup pot or sauce pan over medium heat and add the chopped chorizo. Allow it to cook for about five minutes until it releases its delicious orange oil and starts to crisp up a bit. Pull the chorizo bits out of the pot and save them for later in another bowl.
Cut the green tops off your green onions and set aside. Thinly slice the whites of the green onions and add them into your pot, or just use scissors to cut them directly over the pot. Add in the ground cumin, stir this all together, and allow it to cook for a couple of minutes over low heat.
Add the black beans, tomato paste, and chicken stock and bring this up to a simmer. Allow it to bubble away gently for about 10 minutes.
Remove the pot from the heat and stir in a squeeze of lime juice.
Divide your soup between two bowls, sprinkle the crispy chorizo back into each bowl, and dollop in a spoonful of sour cream into each bowl. Finally, scissor the tops of your green onion over each bowl.