Black Bean and Chorizo Soup

This base of this black bean soup is creamy thanks to pureed beans, and the flavor is nice and smoky from chorizo sausage, fire-roasted diced tomatoes and chili powder.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 357 Calories

Ingredients

• ½ teaspoon salt (Optional)
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 lime, juiced
• 1 teaspoon olive oil
• 1 medium green bell pepper, chopped
• 1 (15 ounce) can black beans
• 1 pound chorizo sausage links, sliced
• 2 (15 ounce) cans fire-roasted diced tomatoes
• 3 (19 ounce) cans black beans, divided
• 1 tablespoon chicken broth, or more as needed (Optional)
• 1 red onion, chopped, divided
• 2 medium red bell peppers, chopped
• 2 cups reduced-sodium chicken broth, or as needed (Optional)

Recipe Instructions

Step 1

Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.

Step 2

Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.

Step 3

Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.