It’s getting colder outside and every year around this time I get a craving for this chorizo and black bean soup. The way I came to make this soup was actually a little bit out of desperation. When I was a little younger there was a restaurant in town that had a seasonal chorizo and black bean soup that was just heavenly. Every year I counted the days until I could have this amazing spicy soup. Then unfortunately, the restaurant closed, I think I was a little heart broken. Not long after, I started working on my own chorizo and black bean soup working on the flavors, making tweaks to it over the years. The recipe I have today is delicious and I get to make it whenever I want. 🙂
This soup is very savory. You will notice however that the flavors start slightly sweet and then end with a slow heat. I especially like the heat in this recipe because it is the most perfect thing to eat when you’ve just come from outside in the cold. The recipe is super easy to make because you are throwing everything into the crockpot and then blending together to marry all of those flavors into a satisfying savory soup.
I like using dry beans for this recipe because it all will be blended at the end anyway, and you get more bang for your buck. After adding the dry beans to the crock-pot, add the chicken stock, a can of roasted tomatoes, sofrito, chorizo, lime juice, tomatillos, onion, garlic and chipotles in adobo sauce. Homemade sofrito is always the best, but if you do not have the time to make your own, I have found Goya’s recaito cilantro cooking base in my international isle of my grocery store does the job in a pinch. Quick note about the chipotles in adobo sauce, I love heat so that is why I use the entire can. If you are sensitive to heat, then only use a half can or a third. The beans soak up all of the flavor, so it will minimize what heat you do put in there. Put on low for 8 hours so that those beans are fully cooked.
I typically check on the crock-pot every 2 hours or so to make sure that all the food is submerged in the chicken stock juices. Once the crock-pot is done, carefully throw into a blender and mix until your reach a desired consistency. When blending the beans you will need all the juice from the crock-pot to create a smooth soup. If you find that you are running short on juice and are not quite at the consistency that you would like, slowly use what is left of your container of Chicken Stock to continue to smooth out the soup. I like it as smooth as possible, just like the picture below.
The perfect soup for when it gets cold outside. Bold and delicious flavors with a big kick will keep you warm during the winter months.
- 1 pd of dry black beans
- 3 cups of chicken stock from a 32 oz. container, reserve the rest
- 1 14 oz can of fire roasted tomatoes
- 1 tablespoon of green sofrito
- 24 oz of Mexican chorizo
- 1 tablespoon of lime juice
- 3 tomatillos
- 1 large onion
- 2 tablespoons of minced garlic
- 1 7 oz can of chipotle peppers in adobo sauce
- a dollop of Mexican crema
- Add all of the ingredients into the crockpot
- Make sure all beans are submerged under chicken stock, chorizo too
- Quarter the onion
- cut the stem out of the tomatillo and place in crockpot, if not submerged that is okay.
- Check beans in about 2 hours to make sure none stick to the bottom, then go back to stir every 2 hours after that for a total of 8 hours.
- Depending on size of blender, pour contents into blender and blend, add additional chicken stock if needed to smooth out the soup a little at a time, if needed.
- If pulling chicken stock out of the fridge, microwave prior to pouring into blender.
- Garnish with Mexican crema and serve
- Category: Dinner
- Cuisine: Mexican