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.
Course Soups
Cuisine Mexican
Keyword black bean soup with chorizo, Mexican Black Bean Soup, mexican pinto bean soup
Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked (about 8 minutes).
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.
Stir in the chopped tomatoes and cook for about 6-8 minutes.
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.
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.
Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).
Notes
Sometimes I add a little bit of beer to the soup while cooking, but this is optional.