Black Bean Soup With Chorizo And Lime

2 teaspoons olive oil 3 ounces Spanish chorizo, sliced 1 cup chopped onion 1 cup chopped red bell pepper 2 teaspoons fresh oregano, chopped 2 teaspoons minced garlic 1 teaspoon ground cumin


– ½ teaspoon chipotle chile powder – ¼ teaspoon salt – 2 cups unsalted chicken stock – 2 (15-ounce) cans unsalted black beans, drained and mashed – 1 tablespoon fresh lime juice – ¼ cup reduced-fat sour cream – ¼ cup chopped fresh cilantro


Heat a large saucepan over medium heat. Add 1 teaspoon of olive oil and cook the chorizo for 3 minutes. Remove the chorizo from the pan.

Add the remaining olive oil to the pan along with onion and bell pepper. Cook for 3 minutes. 

Stir in oregano, garlic, cumin, chipotle chile powder, and salt. Cook for 30 seconds. 

Add chicken stock and mashed black beans. Bring to a boil, then simmer for 3 minutes. 

Stir in the cooked chorizo and lime juice. 

Ladle the soup into bowls. Top each serving with sour cream and cilantro.