Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken Recipe

Name: Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 12 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)

Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken – a delicious recipe with black beans, gallon water, salt, kosher salt, chicken, fresh ground black pepper. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

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 12 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)

1
ADVANCED PREP FOR BEANS:.
2
DRIED BEANS: Place black beans in a large bowl and cover with 1 gallon of water.
3
Add 3 tablespoons salt and stir until dissolved.
4
Cover and set aside at room temperature overnight.
5
CANNED BEANS: Drain and rinse 2 28-oz.
6
cans of black beans.
7
PREPARE CHICKEN:.
8
The next day, season chicken with salt and pepper on all sides.
9
Heat oil in a large Dutch oven or saucepot over medium-high heat until shimmering.
10
Add chicken and cook without moving until well browned on 1st side, about 5 minutes.
11
Flip chicken and cook until 2nd side is browned, about 3 minutes longer.
12
Remove chicken from pot with tongs and set aside on a large plate.
13
COOK CHORIZO & PEPPERS:.
14
Add chorizo to Dutch oven/saucepot.
15
Cook, stirring occasional, until chorizo is crisp and starting to char, about 4 minutes.
16
Add scallion whites, 1 finely chopped Serrano pepper, and minced garlic.
17
Cook, stirring and scraping up browned bits from bottom of pan until fragrant, about 2 minutes.
18
Add cumin and cook, stirring, until fragrant, about 30 seconds.
19
Add chopped chipotles and their sauce.
20
Cook, stirring until fragrant, about 1 minute.
21
(IF USING DRIED BEANS) Add 1 1/2 quarts low-sodium chicken broth and bay leaves.
22
(IF USING CANNED BEANS) Add 1 quart low-sodium chicken broth and bay leaves.
23
Drain and rinse black beans and add to pot.
24
Nestle chicken pieces into beans.
25
Bring to a boil, reduce to a bare simmer and cook, uncovered, stirring occasionally until beans and chicken are tender.
26
(IF USING DRIED BEANS) The cooking time should be 45 minutes to 1 hour.
27
(IF USING CANNED BEANS) The cooking time should be 30 minutes.
28
Remove and discard bay leaves and skins from chicken.
29
Using a ladle, carefully transfer 2 cups of beans and chorizo with liquid to a blender.
30
(Some blenders may require some cooling off time before blending; a Vitamix does not!)
31
Blend on high speed until completely smooth, about 1 minute.
32
Stir mixture back into pot.
33
If you want a thicker soup, scoop up more beans and chorizo and blend that.
34
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.
35
Serve chicken and beans with scallion greens, avocado, cilantro, lime wedges, sliced Serrano peppers and sour cream at the table for garnish.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Ultimate Black Bean Soup/Stew With Chorizo and Braised Chicken 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.

Quick Info

Servings
4 servings
Calories
777 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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