Chorizo and Black Bean Soup

Ingredients

• ¾ lb Mexican chorizo
• 1 medium yellow onion
• 3 clove garlic
• 1 medium red bell pepper
• 14½ oz canned diced tomatoes
• 30 oz canned black beans
• 4 cup chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ¼ cup fresh cilantro (optional)
• 1 lime (optional)
• 1 avocado (optional)

Steps

1. Remove chorizo from casings and crumble into a large pot or Dutch oven. Cook over medium-high heat, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain excess fat and set chorizo aside.
2. Add olive oil to the pot. Add diced onion and bell pepper and cook until softened, about 5-7 minutes. Stir in minced garlic, chili powder, cumin, and oregano, cooking for 1 minute until fragrant.
3. Return chorizo to the pot. Add diced tomatoes (undrained), rinsed and drained black beans, and chicken broth. Season with salt and pepper.
4. Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
5. Taste and adjust seasonings as needed. Ladle the hot soup into bowls.
6. Garnish with fresh cilantro, a squeeze of lime juice, and sliced avocado, if desired.