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Chorizo and Black Bean Soup

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This delicious Chorizo and Black Bean Soup is packed full of flavor – the perfect comfort food for a cold winter’s evening!

Chorizo and Black Bean Soup

This chorizo and black bean soup is a family favorite! There’s nothing better on a cold winter’s night than this hearty soup with it’s delicious Mexican-inspired flavors.  It’s super easy to throw together – half an hour in the kitchen and you’ll have dinner ready!

Chorizo and Black Bean Soup

The adults in our family love everything spicy, so we always add a little freshly chopped chilli to our soup bowls once it’s served.  Chorizo can be spicy and this soup is a great way to introduce a little heat to your children.

Chorizo and Black Bean Soup

Serves 5

This delicious Chorizo and Black Bean Soup is packed full of flavor – the perfect comfort food for a cold winter’s evening!

INGREDIENTS –

  • 2 tbsp. olive oil
  • 7 oz (200g) chorizo, diced
  • 1 red onion, diced
  • 2 celery sticks, sliced
  • 4 garlic cloves, sliced
  • 2 tsp. smoked paprika
  • 2 x 15 oz. (400g) cans of black beans, drained and rinsed
  • 1 x 15 oz. (400g) can of chopped tomatoes
  • 4 cups (1L)  chicken stock
  • 2 tbsp. lime juice
  • 1 avocado, diced, to serve
  • a handful of fresh coriander, roughly chopped, to serve

DIRECTIONS –

  1. Heat the oil in a large saucepan over medium heat.  Cook the chorizo until nicely golden brown (about 5 minutes).  Make sure to stir regularly so that it doesn’t burn.
  2. Add the onion, celery and garlic and cook until softened.
  3. Sprinkle the paprika into the saucepan and cook for another minute, stirring regularly.
  4. Add the black beans, tomatoes and chicken stock.  Bring to the boil.  Reduce heat and simmer for 15 minutes.
  5. Remove the soup from the heat and just before serving, add the lime juice.  Stir to combine.
  6. Serve soup hot, with chopped avocado and coriander as toppings.
Chorizo and Black Bean Soup
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Chorizo and Black Bean Soup Recipe

This delicious Chorizo and Black Bean Soup is packed full of flavor and is the perfect comfort food on a cold day!
Course Main Course
Cuisine American, Mexican
Keyword Winter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 466 kcal

Ingredients

  • 2 tbsp. olive oil
  • 7 oz chorizo diced
  • 1 red onion diced
  • 2 celery sticks sliced
  • 4 garlic cloves sliced
  • 2 tsp. paprika smoked
  • 2 cans black beans 15 oz, drained and rinsed
  • 15 oz tomatoes canned & chopped
  • 4 cups chicken stock
  • 2 tbsp. lime juice
  • 1 avocado diced, to serve
  • a handful of fresh coriander roughly chopped, to serve

Instructions

  1. Heat the oil in a large saucepan over medium heat.  Cook the chorizo until nicely golden brown (about 5 minutes).  Make sure to stir regularly so that it doesn't burn.
  2. Add the onion, celery and garlic and cook until softened.
  3. Sprinkle the paprika into the saucepan and cook for another minute, stirring regularly.
  4. Add the black beans, tomatoes and chicken stock.  Bring to the boil.  Reduce heat and simmer for 15 minutes.
  5. Remove the soup from the heat and just before serving, add the lime juice.  Stir to combine.
  6. Serve soup hot, with chopped avocado and coriander as toppings.
Nutrition Facts
Chorizo and Black Bean Soup Recipe
Amount Per Serving (1 serving)
Calories 466 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 31mg10%
Sodium 762mg33%
Potassium 1040mg30%
Carbohydrates 42g14%
Fiber 14g58%
Sugar 7g8%
Protein 22g44%
Vitamin A 1880IU38%
Vitamin C 20mg24%
Calcium 60mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Chorizo and Black Bean Soup

This soup is so yummy that we often double the recipe so we can freeze it in single serve containers and enjoy it for lunches during the week or on a really busy night when we only have time to throw something in the microwave!

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Here are a few more hearty meals for winter that you might enjoy:

Chorizo and Black Bean Soup

Tomato and Basil Soup // Crock Pot Lentil Soup // Gallo Pinto

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