Chorizo and Black Bean Soup With Eggs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Every Day with Rachael Ray, which I modified to try to reduce the sodium. It's really quite tasty, and the egg is a nice touch - don't be afraid to try it! Ingredients:
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 |
Directions:
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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