Cauliflower Soup With Shiitakes

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

Ingredient

– 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

Ingredient

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.

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.

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.

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.

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.