Black Bean Soup

There are many versions of a Mexican Black Bean soup throughout Mexico. This one, in particular, uses chorizo and is inspired by one that I had many years ago in the town Poza Rica, Veracruz. It’s a simpler version of the famous “Frijoles Charros”, which use many more ingredients.

SERVINGS

4 people

COURSE

Soups

TOTAL TIME

30 mins

CUISINE

Mexico

– Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked (about 8 minutes.

Instructions

1

– Add the chopped onion and cook for 2 minutes (it will start to look transparent), then stir in the chopped peppers and cook for 3 more minutes.

Instructions

2

– Stir in the chopped tomatoes and cook for about 6-8 minutes.

Instructions

3

– After this, add the cooked beans and the cup of water. Keep cooking, and when it comes to a boil, reduce the heat and gently simmer for 5 more minutes.

Instructions

4

– While the soup is cooking, heat the oil in a large skillet and fry the tortilla strips. Remove and place over paper towels to absorb any excess oil.

Instructions

5

– Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).

Instructions

6