Chorizo Black Bean Soup Recipe

Name: Chorizo Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 lb cured chorizo sausage, casing removed and chopped; 1 small Spanish onion, chopped; 3 -4 garlic cloves, grated; 2 serrano peppers, seeded and chopped; 2 teaspoons smoked paprika; salt, to taste; pepper, to taste; 3 (14 ounce) cans black beans, drained; 3 cups chicken stock; 2 ripe avocados; ½ cup sour cream; 1 lime, juice and zest of; ½ cup flat leaf parsley or ½ cup cilantro

Servings: persons

1 tablespoon extra virgin olive oil
1 lb cured chorizo sausage, casing removed and chopped
1 small Spanish onion, chopped
3 -4 garlic cloves, grated
2 serrano peppers, seeded and chopped
2 teaspoons smoked paprika
salt, to taste
pepper, to taste
3 (14 ounce) cans black beans, drained
3 cups chicken stock
2 ripe avocados
½ cup sour cream
1 lime, juice and zest of
½ cup flat leaf parsley or ½ cup cilantro

1
Place a large saucepan over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon.
2
Add the chorizo to the pan and cook until crispy, 4-5 minutes.
3
Remove the chorizo from the pan and reserve.
4
Add the onion, garlic, serrano peppers, paprika and some salt and pepper to the pan and cook until the onions are tender, about 5-6 minutes.
5
Add the black beans and chicken stock to the pan and bring the liquids up to a bubble.
6
Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth.
7
Return the pureed soup to the pot and keep warm.
8
After pureeing the beans, rinse the food processor bowl out and return it to the base.
9
Remove the pit from the avocados and scoop them out into the bowl along with the sour cream, lime zest and juice and process until smooth.
10
Serve the soup topped with some avocado cream and reserved crispy chorizo.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 lb cured chorizo sausage, casing removed and chopped, 1 small Spanish onion, chopped, 3 -4 garlic cloves, grated, and more.

Yes, Chorizo Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Black Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions