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Bowl of hearty Black Bean and Chorizo Soup garnished with avocado and lime.

Black Bean and Chorizo Soup

A smoky, hearty soup made with chorizo and creamy black beans, perfect for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 to 10 ounces chorizo, sliced or crumbled Choose based on desired spice level.
  • 1 medium onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 each bell pepper, chopped Any color will work.
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika Optional if chorizo is smoky.
  • 3 cans black beans, drained and rinsed Canned beans save time.
  • 4 cups chicken broth (or veggie broth)
  • 1 can diced tomatoes, optional Adds extra tang.
  • 1 each bay leaf
  • to taste salt and pepper Adjust to preference.
  • for serving lime wedges
Optional Ingredients
  • 1 each avocado, chopped For topping.
  • 1 each cilantro, for garnish Optional but adds freshness.

Method
 

Cooking
  1. Brown the chorizo in a large pot over medium heat until crispy in spots, then spoon off excess grease.
  2. Add the onion and bell pepper, cooking for about 5 minutes until softened. Stir in garlic and cook for 30 seconds.
  3. Stir in cumin and smoked paprika, toasting the spices for about a minute.
  4. Add black beans, broth, diced tomatoes (if using), and bay leaf. Bring to a gentle simmer.
  5. Simmer for 20 to 25 minutes, stirring occasionally. Adjust seasoning with salt, pepper, and lime juice to taste.
  6. For a creamy texture, scoop out 2 cups of the soup, blend, and stir back into the pot. Alternatively, use an immersion blender for a few pulses.

Notes

This soup is freezer-friendly. Portion into containers and freeze. Thaw and reheat before serving. It holds up well for meal prep and tastes even better the next day.