Black Bean Soup with Chorizo, Onion, Tomatoes and Poblano Peppers
Author:Tim
Ingredients
Scale
2 lbs black beans
3/4 lb hot & spicy Mexican chorizo
1/3 cup white onion – chopped
1 poblano pepper – de-stemmed and seeded – chopped
1 jalapeo pepper – seeded and chopped
6 roma tomatoes – seeded and chopped
1 tsp salt
Cayenne pepper – to taste
Water
4 corn tortillas – cut into strips
1/4 cup vegetable oil
Mexican Crema or sour cream
Hot Sauce – garnish
Cilantro leaves – garnish
Instructions
Rinse, then cover the beans with water in a large dutch oven and add the salt. Bring to a boil, then reduce to a low simmer, about 2-1/2 hours. Add water as necessary to keep the beans covered and stir occasionally.
Fry the chorizo in its own fat in a large saucepan on medium heat until cooked, about 8 minutes
Add the chopped onion and cook for 2 minutes, until it begins to soften, then stir in the chopped peppers and cook 3 more minutes, stirring occasionally to cook evenly
Stir in the chopped tomatoes and cook another 8 minutes
When the beans are soft, add the chorizo, onion, pepper, tomato mixture to them and stir. Add water if necessary to keep everything covered. Simmer on low while frying the tortilla strips
Heat the vegetable oil on medium-low heat in a skillet and fry the tortilla strips until golden brown. Remove and drain on a paper towel covered rack.
Use an immersion blender in the soup to achieve your desired consistency, adding water if necessary
Adjust the seasoning with cayenne pepper and/or salt if desired and simmer 5 more minutes
Serve and garnish with the tortilla strips, chopped cilantro, crema and hot sauce