Black Bean Soup With Chorizo And Braised Chicken Recipe

1. 1

   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. (See note).

2. 2

   The next day, season chicken on all sides with salt and pepper. 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 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.

3. 3

   Add chorizo to pot and cook, stirring occasionally, until chorizo is crisp and starting to char, about 4 minutes. Add scallion whites, chopped Serrano, 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. (If using canned beans, see note).

4. 4

   Drain and rinse 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, 45 minutes to 1 hour.

5. 5

   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. (If a thicker soup is desired, repeat this process until it as thick as desired)

6. 6

   Serve chicken and beans with cilantro, scallion greens, lime wedges, sliced Serrano peppers, and sour cream at the table for garnish.

* Per serving · 4 servings · Values may vary.