Black Bean and Chorizo Soup

Warm, hearty, and brimming with bold flavors, this Black Bean and Chorizo Soup is the ultimate comfort food with a spicy twist. Smoky chorizo and tender black beans are simmered with vibrant red bell pepper, aromatic onions, and a robust blend of cumin, smoked paprika, and a touch of optional cayenne for a hint of heat. The addition of fresh lime juice and cilantro adds a zesty, bright finish to this rich and satisfying soup. Perfect for weeknight dinners, this one-pot recipe comes together in just 45 minutes, making it an easy crowd-pleaser. Serve it with a dollop of sour cream, extra cilantro, and crispy tortilla chips for a restaurant-quality meal that’s high in protein and big on flavor. Ideal for those craving a spicy black bean soup with chorizo goodness!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 8 ounces Chorizo sausage, sliced or crumbled
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 medium Red bell pepper, diced
• 2 teaspoons Ground cumin
• 1 teaspoon Smoked paprika
• 0.25 teaspoons Cayenne pepper (optional, for heat)
• 30 ounces Canned black beans (drained and rinsed)
• 4 cups Chicken or vegetable broth
• 14 ounces Diced tomatoes, with juice
• 2 tablespoons Fresh cilantro, chopped (plus extra for garnish)
• 1 medium Lime, juiced
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0 Sour cream (optional, for serving)
• 0 Tortilla chips (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chorizo and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion, garlic, and red bell pepper to the same pot. Sauté for 5 minutes, or until the vegetables are softened and fragrant.

Step 4

Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.

Step 5

Add the black beans, chicken or vegetable broth, diced tomatoes with juice, and cooked chorizo back into the pot. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld together.

Step 7

Remove the pot from the heat. If desired, use an immersion blender to partially blend the soup for a thicker consistency, or leave it chunky.

Step 8

Stir in the chopped cilantro and fresh lime juice. Season with salt and black pepper to taste.

Step 9

Serve the soup hot, garnished with extra cilantro and a dollop of sour cream if desired. Pair with tortilla chips for added crunch.

Nutrition Facts

Serving size	(2303.2g)

Amount per serving	% Daily Value*
Calories	2258.9

Total Fat 128.5g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 151.1mg	0%
Sodium 10681.0mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 53.9g	0%
Total Sugars 10.4g
Protein 98.3g	0%

Vitamin D 0IU	0%
Calcium 586.3mg	0%
Iron 23.3mg	0%
Potassium 3324.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 17.2%

Carbs: 32.1%