Southwest Bean Soup
Chorizo, a spicy pork sausage seasoned with paprika and chiles, is originally from Spain and is often used in Mexican cooking. In this healthy bean soup recipe, we like the taste and texture of the raw ground chorizo—typically sold in sausage casings—versus smoked or cured chorizo. Look for it in well-stocked supermarkets near other sausages, and sauté it before using in this recipe.
- 2 tablespoons extra-virgin olive oil
- 1 ½ cups chopped onion
- 1 cup chopped poblano peppers
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- ¼ teaspoon salt
- 4 cups low-sodium chicken broth
- 1 15-ounce can black beans, rinsed
- 1 15-ounce can kidney beans, rinsed
- ¾ cup chopped cooked Mexican-style chorizo
- 1 cup corn kernels, fresh or frozen
- 1 cup chopped kale
- 1 tablespoon lime juice
- Heat oil in a large pot over medium-high heat. Add onion, poblanos and garlic; cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in chili powder, oregano and salt; cook, stirring for 1 minute.
- Add broth, black beans and kidney beans; bring to a boil. Reduce heat to a simmer, stir in chorizo; cover and cook until the vegetables are tender, about 10 minutes.
- Stir in corn, kale and lime juice. Cover and cook 5 minutes more.
MAKE AHEAD TIPS
- Refrigerate for up to 3 days.