Chorizo And Black Bean Soup With Eggs
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1/2 lb raw chorizo sausage (removed from casings and crumbled or chopped)
- 1 onion, chopped
- 2 serrano peppers (thinly sliced or chopped) or 2 jalapenos (thinly sliced or chopped)
- 3 -4 garlic cloves (thinly sliced or chopped)
- 1 tablespoon dried ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper (optional, i did not use)
- 4 cups cooked black beans or 2 (15 ounce) cans black beans
- 3 cups low sodium chicken broth
- 4 eggs
- shredded queso fresco or other mild cheese
- diced tomato
- sliced scallion
- tortilla chips
- pickled jalapeno pepper
- chopped cilantro
Recipe
- 1 heat oil in dutch oven or heavy pot and add the chorizo, cooking until it it crisps around the edges.
- 2 add the onion, chili peppers, garlic, and spices. cook, stirring, for a few minutes to bloom the spices.
- 3 puree 2 cups of the beans (or one of the cans -rinsed and drained) with 1 cup of the chicken broth. i used my stick blender. add to the pot with the remaining beans and broth and simmer over medium heat for a few minutes to thicken.
- 4 meanwhile, poach or fry the eggs (easy over).
- 5 to serve, line the sides of the bowls with a few tortilla chips. pour in the soup, top with the eggs and with the optional garnishes you desire.
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