Chorizo And Black Bean Soup With Eggs Recipes

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CHORIZO BLACK BEAN SOUP



Chorizo Black Bean Soup image

This is adapted from a recipe I found on the Weight Watchers site. The original recipe calls for cooking in a crockpot. Instructions for the crockpot version are included at the bottom. It makes about 5 servings--not a huge potfull.

Provided by windhorse23

Categories     Pork

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

1/4 lb chorizo sausage
1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
15 ounces black beans, undrained
15 ounces chicken broth, fat free
1 teaspoon cumin
1 bay leaf
2 tablespoons fresh lime juice

Steps:

  • Remove the casing from the chorizo and begin to break it up and brown it in a medium saucepot. After a few minutes add the onion, garlic and green pepper and cook the mixture for about five minutes total.
  • Add the beans and broth, then the cumin and bay leaf. Let it come to a boil and then simmer about a half hour.
  • Add the lemon juice. (If desired, add salt, pepper and 2 tablespoons of sherry. I did not think it needed any of that.).
  • For crockpot use, follow the first step, then transfer all the ingredients into the crockpot and cook on low about 3 hours.
  • Garnish with cilantro if desired.

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

This delicious and easy black bean and chorizo soup has a smoky flavor. Top with diced red onion and sour cream.

Provided by ReadytoEat

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 15

3 (19 ounce) cans black beans, divided
1 (15 ounce) can black beans
1 tablespoon chicken broth, or more as needed
1 teaspoon olive oil
1 red onion, chopped, divided
3 cloves garlic, minced
2 medium red bell peppers, chopped
1 medium green bell pepper, chopped
1 pound chorizo sausage links, sliced
1 tablespoon chili powder
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (15 ounce) cans fire-roasted diced tomatoes
1 lime, juiced
2 cups reduced-sodium chicken broth, or as needed
Calories357 calories
Carbohydrate34.4 g
Cholesterol34.3 mg
Fat15.6 g
Fiber12.4 g
Protein19.8 g
SaturatedFat5.6 g
Sodium1556.1 mg
Sugar3.5 g

Steps:

  • Combine two 19-ounce cans black beans and one 15-ounce can black beans in the bowl of a food processor; process until pureed. Add 1 tablespoon chicken broth, or more as needed, if beans are too thick. Set aside.
  • Heat oil in a large stockpot. Add onion and garlic; cook until onion has softened, about 5 minutes. Add red and green bell peppers; cook for 3 to 4 minutes. Add sausage, chili powder, salt, and pepper; cook for 3 to 4 minutes.
  • Add remaining 19-ounce can black beans and diced tomatoes to the stockpot. Pour in enough chicken stock to cover the ingredients. Add pureed black beans and lime juice. Cook until heated through, about 10 minutes.

BLACK BEAN AND SPANISH CHORIZO WITH RICE



Black Bean and Spanish Chorizo with Rice image

This is a great one-pot dish. Don't know if it has a heritage, but I like it. I am a huge fan of Spanish chorizo and this is a great quick dish. I like it; if you don't, let me know how you change it!

Provided by Brad

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 51m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 link Spanish chorizo
1 onion, diced
4 cloves garlic, minced
1 cup uncooked rice
4 cups chicken stock
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 tablespoon ground cumin
1 teaspoon Spanish paprika
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
Calories415.4 calories
Carbohydrate63.2 g
Cholesterol19.3 mg
Fat10.9 g
Fiber9.6 g
Protein15.9 g
SaturatedFat2.8 g
Sodium2044.3 mg
Sugar2.6 g

Steps:

  • Heat olive oil in a pan over medium-high heat. Cook chorizo, stirring gently, until browned, 5 to 7 minutes. Transfer to a plate. Add onion and garlic to the pan; cook and stir until lightly browned, about 5 minutes. Add rice. Cook, mixing occasionally, until coated in oil, 2 to 4 minutes.
  • Pour chicken stock into the rice mixture; bring to a boil. Add diced tomatoes with peppers, cumin, paprika, and cayenne pepper. Cover and reduce heat to medium. Cook until rice is tender, about 15 minutes, adding more water if needed. Add the cooked chorizo and black beans; cook and stir until heated through, 4 to 6 minutes more.

BLACK BEAN AND CHORIZO SOUP



Black Bean and Chorizo Soup image

Categories     Soup/Stew     Bean     Lunch     Sausage     Winter     Gourmet

Yield Makes 4 servings (about 6 cups)

Number Of Ingredients 11

1 (3- to 4-ounce) link of Spanish chorizo (spicy cured pork sausage), coarsely chopped
1 medium onion, chopped
1 large garlic clove, finely chopped
1/2 green bell pepper, chopped
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2 1/2 to 3 cups chicken broth
2 (15- to 19-ounce) cans black beans, rinsed and drained
Garnish: rounds of thinly sliced lemon and chopped fresh cilantro

Steps:

  • Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes. Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes. Lightly mash beans with a potato masher to slightly thicken.

CHORIZO AND BLACK BEAN SOUP WITH EGGS



CHORIZO AND BLACK BEAN SOUP WITH EGGS image

Categories     Egg     Pepper     Sausage

Yield 4 people

Number Of Ingredients 14

1 tablespoon EVOO or vegetable oil
1/2 pound raw chorizo, casing removed adn meat crumbled or chopped
1 onion, chopped
2 serrano or jalapeno chile peppers, thinly sliced or chopped
3 - 4 cloves garlic, thinly sliced or chopped
1 tablespoon ancho chili powder (a scant palmful)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
2 15 ounce cans black beans
3 cups chicken stock
4 eggs
Tortilla chips
Optional toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapenos, diced tomotoes, chopped cilantro

Steps:

  • In a dutch oven or heavy pot, heat the EVOO (or vegetable oil), 1 turn of the pan, over medium-high heat. Add the chorizo and cook until crisp at the edges, 2 minutes. Add the onion, chiles, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes. In a blender or food processor, puree 1 can beans and 1 cup chicken stock. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken. Meanwhile, cook the eggs by poaching or frying over easy. To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in and any of the toppings you like.

SPICY SCRAMBLED EGGS WITH CHORIZO AND BEANS



Spicy Scrambled Eggs with Chorizo and Beans image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 ounces dried chorizo, diced (about 1 small link)
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove seeds for less heat)
1 14-ounce can no-salt-added pinto beans, drained and rinsed
3 scallions, sliced
6 large eggs plus 2 egg whites
Kosher salt and freshly ground pepper
1 cup crushed baked tortilla chips (preferably low sodium)
3/4 cup shredded low-fat cheddar cheese (about 3 ounces)
2 tablespoons chopped fresh cilantro
1 avocado, pitted, peeled and sliced
2 tablespoons low-fat sour cream
Calories470 calorie
Fat25 grams
SaturatedFat7 grams
Cholesterol297 milligrams
Sodium672 milligrams
Carbohydrate34 grams
Fiber10 grams
Protein28 grams
Sugar4 grams

Steps:

  • Cook the chorizo in a large nonstick skillet over medium heat until it just begins to brown, about 3 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally, until they begin to sizzle, about 5 minutes. Add the beans and half of the scallions and cook, stirring occasionally, until heated through, about 4 minutes.
  • Whisk the whole eggs and egg whites with 1/4 cup water and 1/8 teaspoon each salt and pepper in a bowl; add to the skillet and cook, stirring with a rubber spatula, until just beginning to set, about 2 minutes. Add the chips, cheese, half of the cilantro, and the remaining scallions and continue cooking, stirring, until the eggs are just set, about 3 more minutes.
  • Divide the eggs among plates and top with the avocado, sour cream and remaining cilantro.

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