Best 6 Black Bean And Chorizo Soup Recipes

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Black bean and chorizo soup is a delicious and hearty dish that is perfect for a cold winter day, a quick lunch, or even a filling dinner. The combination of black beans, chorizo, and spices creates a flavorful and satisfying soup that is sure to please everyone at the table. This article will provide you with the best recipe for black bean and chorizo soup, along with step-by-step instructions to ensure that your soup turns out perfectly. From choosing the right ingredients to the cooking process, we will guide you through every step of the way to create the most delicious black bean and chorizo soup you have ever tasted. So, gather your ingredients, prepare your kitchen tools, and get ready to indulge in a bowl of pure culinary delight!

Check out the recipes below so you can choose the best recipe for yourself!

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

This delicious and easy black bean and chorizo soup has a smoky flavor. Top with diced red onion and sour cream.

Provided by ReadytoEat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 15

3 (19 ounce) cans black beans, divided
1 (15 ounce) can black beans
1 tablespoon chicken broth, or more as needed
1 teaspoon olive oil
1 red onion, chopped, divided
3 cloves garlic, minced
2 medium red bell peppers, chopped
1 medium green bell pepper, chopped
1 pound chorizo sausage links, sliced
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (15 ounce) cans fire-roasted diced tomatoes
1 lime, juiced
2 cups reduced-sodium chicken broth, or as needed

Steps:

  • Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
  • Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
  • Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

Nutrition Facts : Calories 357 calories, Carbohydrate 34.4 g, Cholesterol 34.3 mg, Fat 15.6 g, Fiber 12.4 g, Protein 19.8 g, SaturatedFat 5.6 g, Sodium 1556.1 mg, Sugar 3.5 g

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

In my crusade to get more chorizo recipes on this site i add this one. it's by sara moulton of the food network and it's fast and easy

Provided by Xexe383

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 ounce) spanish chorizo sausage, coarsely chopped (spicy cured pork sausage)
1 medium onion, chopped
1 clove garlic, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2-3 cups chicken broth
2 (15 ounce) cans black beans, rinsed and drained

Steps:

  • Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
  • Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
  • Lightly mash beans with potato masher to slightly thicken.

Nutrition Facts : Calories 399.9, Fat 16.7, SaturatedFat 4.5, Cholesterol 18.7, Sodium 888.5, Carbohydrate 41.2, Fiber 14.1, Sugar 2, Protein 22.2

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN



Black Bean Soup With Chorizo and Chicken image

This is an easy to make, hearty soup perfect with a side salad and a good corn bread or rustic loaf. It's originally from the R.S.V.P. section of a January 2008 issue of Bon Appetit and was requested from Siena restaurant in Cape Cod.

Provided by Leslie in Texas

Categories     Black Beans

Time 1h12m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb fresh chorizo sausage, casings removed (or other spicy sausage)
2 cups chopped peeled carrots
1 1/2 cups chopped onions
1 1/2 cups chopped celery
2 bay leaves
6 garlic cloves, chopped
2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
5 cups low sodium chicken broth (or more)
3 (15 ounce) cans black beans, drained and rinsed
1 lb boneless skinless chicken breast half, cut into 3/4 inch cubes

Steps:

  • Heat oil in heavy large pot over medium high heat.
  • Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
  • Add garlic and thyme, saute 2 minutes.
  • Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
  • Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
  • Discard bay leaves, season to taste with salt and pepper and serve.

Nutrition Facts : Calories 742.4, Fat 36.6, SaturatedFat 12.4, Cholesterol 110.4, Sodium 1091.7, Carbohydrate 49.7, Fiber 15.5, Sugar 4.1, Protein 54.4

ULTIMATE BLACK BEAN SOUP/STEW WITH CHORIZO AND BRAISED CHICKEN



Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken image

Entered for safe-keeping, by J. Kenji Lopez-Alt of Serious Eats. This has flavor to the max: Chorizo, Serrano peppers, chipotle peppers in adobo sauce, cumin, avocado, cilantro, lime... Adapted somewhat because I like to check off as I go. More at: http://www.seriouseats.com/recipes/2014/01/the-food-lab-black-bean-chicken-soup-recipe.html?ref=daily-title To use canned beans, 1) drain and rinse 2 28-oz. cans of black beans; 2) skip step 2; 3) skip Step 15, use Step 16 to reduce broth to 1 quart instead of 1 1/2 quarts; and 4) add beans in step 17, and reduce cooking time to 30 minutes (step 19).

Provided by KateL

Categories     Stew

Time 7h5m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 lb dried black beans (see recipe description) or 2 (28 ounce) cans black beans (see recipe description)
1 gallon water
3 tablespoons salt
kosher salt
2 lbs chicken drumsticks or 2 lbs chicken thighs
fresh ground black pepper
1 tablespoon canola oil or 1 tablespoon vegetable oil
6 ounces smoked mexican chorizo sausage or 6 ounces spanish chorizo, cut into 1/4-inch slices
8 scallions, finely sliced, whites reserved separately for the soup and greens reserved separately for use as a g
1 serrano pepper, finely chopped (about 2 tablespoons)
4 medium garlic cloves, minced (about 4 teaspoons)
2 teaspoons ground cumin
2 whole chipotle chiles in adobo, finely minced (plus 1 tablespoon sauce from can)
1 1/2 quarts low sodium chicken broth (6 cups if you've had too many margaritas IF USING DRIED BEANS, or 1 quart IF USING CANNED BEANS)
2 bay leaves
1 avocado, sliced (for serving)
fresh cilantro leaves, roughly chopped (for serving)
1 lime, cut into 8 wedges (for serving)
1 serrano pepper, thinly sliced (for serving)
sour cream (for serving) or mexican-style crema (for serving)

Steps:

  • ADVANCED PREP FOR BEANS:.
  • DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water. Add 3 tablespoons salt and stir until dissolved. Cover and set aside at room temperature overnight.
  • CANNED BEANS: Drain and rinse 2 28-oz. cans of black beans.
  • PREPARE CHICKEN:.
  • The next day, season chicken with salt and pepper on all sides.
  • Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
  • Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
  • Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
  • Remove chicken from pot with tongs and set aside on a large plate.
  • COOK CHORIZO & PEPPERS:.
  • Add chorizo to Dutch oven/saucepot. Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
  • Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
  • Add cumin and cook, stirring, until fragrant, about 30 seconds.
  • Add chopped chipotles and their sauce. Cook, stirring until fragrant, about 1 minute.
  • (IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
  • (IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
  • Drain and rinse black beans and add to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
  • (IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
  • (IF USING CANNED BEANS) The cooking time should be 30 minutes.
  • Remove and discard bay leaves and skins from chicken.
  • Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender. (Some blenders may require some cooling off time before blending; a Vitamix does not!) Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
  • If you want a thicker soup, scoop up more beans and chorizo and blend that. To make it easier for dinner guests, you can shred the meat off the chicken and mix it into the stew; otherwise, they will need a fork and knife in addition to a soup spoon, and probably strong napkins.
  • Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

BLACK BEAN SOUP WITH CHORIZO AND CHICKEN



Black Bean Soup with Chorizo and Chicken image

Categories     Bean

Number Of Ingredients 10

2 Black beans (28 oz. cans)
2 pounds Chicken (drums or thighs)
6 ounces Chorizo (sliced thin)
8 Scallions (sliced, greens and whites reserved separately)
2 Jalapenos (1 finely chopped, 1 thinly sliced for garnish)
4 cloves Garlic (medium, minced)
2 teaspoons Cumin
2 Chipotles in adobo (finely minced, plus 1 tablespoon sauce from can)
32 ounces Chicken broth
2 Bay leaves

Steps:

  • Drain and rinse black beans and reserve.
  • Season chicken on all sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add chicken and cook without moving until well browned on first side, about 5 minutes. Flip chicken and cook until second side is browned, about 3 minutes longer. Remove chicken from pot with tongs and set aside on a large plate.
  • Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped jalapenos, and garlic. Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds. Add chopped chipotles and their sauce and cook, stirring until fragrant, about 1 minute. Add broth and bay leaves.
  • Add reserved black beans to pot. Nestle chicken pieces into beans. Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally, until beans and chicken are tender, 45 minutes to 1 hour.
  • Remove and discard bay leaves and skins from chicken. Using a ladle, carefully transfer 2 cup of beans and chorizo with liquid to a blender. Blend on high speed until completely smooth, about 1 minute. Stir mixture back into pot.
  • Serve chicken and beans with cilantro, scallion greens, lime wedges, sliced jalapenos peppers, and sour cream at the table for garnish.

CHORIZO AND BLACK BEAN SOUP WITH EGGS



CHORIZO AND BLACK BEAN SOUP WITH EGGS image

Categories     Egg     Pepper     Sausage

Yield 4 people

Number Of Ingredients 14

1 tablespoon EVOO or vegetable oil
1/2 pound raw chorizo, casing removed adn meat crumbled or chopped
1 onion, chopped
2 serrano or jalapeno chile peppers, thinly sliced or chopped
3 - 4 cloves garlic, thinly sliced or chopped
1 tablespoon ancho chili powder (a scant palmful)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
2 15 ounce cans black beans
3 cups chicken stock
4 eggs
Tortilla chips
Optional toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapenos, diced tomotoes, chopped cilantro

Steps:

  • In a dutch oven or heavy pot, heat the EVOO (or vegetable oil), 1 turn of the pan, over medium-high heat. Add the chorizo and cook until crisp at the edges, 2 minutes. Add the onion, chiles, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes. In a blender or food processor, puree 1 can beans and 1 cup chicken stock. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken. Meanwhile, cook the eggs by poaching or frying over easy. To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in and any of the toppings you like.

Black Bean and Chorizo Soup: Recipe Roundup and Culinary Insights

This flavorful and easy-to-make black Bean and Chorizo Soup recipe offers a harmonious balance of textures and tastes. Here are some tips to ensure a successful culinary experience:
  • Embrace Canned Black Beans: Canned black Beans are an excellent option for this recipe. Simply rinse and Drain them before using, and you'll have a convenient and time-saving ingredient.
  • Chorizo Substitutions: If Chorizo is unavailable, consider using ground Beef, Sausage or Tofu as suitable replacements.
  • Versatile Vegetable Medley: Feel free to customize your ingredient list by adding or substituting Vegetables such as sweet Potatoes, Zucchini, or Bell peppers.
  • Add a Kick: For a spicy touch, incorporate diced Jalapeños or a pinch of Cayenne Pepper.
  • Thicken it Up: To achieve a Richer and thicker Soup, consider pureeing some of the Soup mixture using an immersion blender.

Conclusion: A Satisyfing Symphony of Flavors

Black Bean and Chorizo Soup offers a Culinary Journey that is both satisfying and flavorful. This recipe is a testament to the versatility of Soups, with its ability to incorporate Various Ingredients with Complementary Textures and Taste. Embrace the Comfort of this Black Bean and Chorizo Soup, perfect for Chilly Evenings of Intimate gatherings. Its Easy preparation and Adaptable Nature make it suitable for home cooks of various experience. And there you have it, a culinary Adventure that is sure to Delight. So, Gather your Ingredients, Prepare Your Taste buds and embark on a culinary Journey that will leave you craving for more. Bon appetite!

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