Spicy Black Bean soup with chorizo
A rich and hearty soup recipe, inspired by the tastes of Mexico. The chorizo and paprika provide a warm, smoky flavour and the toasted tortilla triangles are perfect for dipping.
Dice the onion and pepper, and slice the chorizo. In a saucepan, fry them in olive oil, and when the onion is softened and the chorizo is browned, add all the spices, finely chopped garlic and drained and rinsed beans.
Pour in the stock and tomato passata, season it with Kikkoman soy sauce (or Ponzu) and chopped coriander and cook for 15 minutes. After this time, pour 1/3 of the soup (without chorizo) into a blender and blend it until smooth. Add it back to the pan and stir carefully to combine.
Cut the tortillas into triangles and toast them in a dry frying pan.
Pour the soup into bowls and serve with sliced avocado, grated cheddar cheese and pieces of tortilla.
Recipe as PDF
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