Best 9 Chorizo Black Bean Soup Recipes

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**Chorizo Black Bean Soup: A Savory and Spicy Fiesta in a Bowl**

Indulge in the bold flavors of Mexican cuisine with our tantalizing Chorizo Black Bean Soup. This hearty and satisfying soup is a perfect blend of spicy chorizo, tender black beans, and a rich, flavorful broth. With its vibrant colors and enticing aromas, this soup is sure to be a hit at your next gathering.

**Explore Variations of Chorizo Black Bean Soup for Every Palate:**

- **Classic Chorizo Black Bean Soup:** Experience the traditional flavors of this Mexican classic, featuring a savory blend of chorizo, black beans, tomatoes, and spices.

- **Creamy Chorizo Black Bean Soup:** Indulge in a velvety smooth soup with a creamy base, featuring tender chorizo, black beans, and a touch of cream for a luscious texture.

- **Spicy Chorizo Black Bean Soup:** For those who love a fiery kick, this version amps up the heat with a generous helping of chili peppers and spices, creating a boldly flavorful soup that will warm you from the inside out.

- **Vegetarian Chorizo Black Bean Soup:** Enjoy all the flavors of this classic soup without the meat. This vegetarian version uses plant-based chorizo for a hearty and flavorful experience.

- **Slow Cooker Chorizo Black Bean Soup:** Create a comforting and convenient meal with this slow cooker version. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in a delicious and hassle-free soup.

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

SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO



Slow-Cooker Black Bean Soup with Chorizo image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 12

1 1-pound bag dried black beans (about 2 cups), picked over and rinsed
4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 fully cooked (not dried) smoked chorizo sausages (about 6 ounces), halved lengthwise and sliced 1/2 inch thick
Hot sauce, chopped red onions, cubed avocado, pico de gallo and/or crumbled Cotija cheese and chopped fresh cilantro, for topping

Steps:

  • Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
  • Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
  • Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.

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.

CHORIZO BLACK BEAN SOUP



Chorizo Black Bean Soup image

This is adapted from a recipe I found on the Weight Watchers site. The original recipe calls for cooking in a crockpot. Instructions for the crockpot version are included at the bottom. It makes about 5 servings--not a huge potfull.

Provided by windhorse23

Categories     Pork

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

1/4 lb chorizo sausage
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
15 ounces black beans, undrained
15 ounces chicken broth, fat free
1 teaspoon cumin
1 bay leaf
2 tablespoons fresh lime juice

Steps:

  • Remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. After a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total.
  • Add the beans and broth, then the cumin and bay leaf. Let it come to a boil and then simmer about a half hour.
  • Add the lemon juice. (If desired, add salt, pepper and 2 tablespoons of sherry. I did not think it needed any of that.).
  • For crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours.
  • Garnish with cilantro if desired.

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 SOUP W/ CHORIZO & CHICKEN



BLACK BEAN SOUP W/ CHORIZO & CHICKEN image

Categories     Soup/Stew     Chicken

Yield 6 people

Number Of Ingredients 9

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:

  • 1 Heat oil in heavy large pot over medium high heat. 2 Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes. 3 Add garlic and thyme, saute 2 minutes. 4 Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes. 5 Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired. 6 Discard bay leaves, season to taste with salt and pepper and serve.

Tips:

  • Soak the black beans overnight: This will help them cook faster and more evenly.
  • Use a variety of vegetables: This will add flavor and nutrition to your soup.
  • Don't be afraid to experiment with different spices: A little bit of cumin, chili powder, or paprika can really enhance the flavor of the soup.
  • Serve the soup with your favorite toppings: Sour cream, chopped cilantro, and avocado are all great options.

Conclusion:

Chorizo black bean soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chorizo. With its smoky flavor and hearty texture, this soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give this chorizo black bean soup a try. You won't be disappointed!

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