Tag Archives: Smoky Paprika Chipotle

For this recipe you will need:

• 1 tbs. extra virgin olive oil
• 1 lb cured chorizo sausage, casing removed and chopped
• 1 small Spanish onion, chopped
• 3-4 garlic cloves, minced
• 1 cubanelle pepper, seeded and chopped
• 1 tbs. Victoria Taylor’s Smoky Paprika Chipotle Seasoning
• 3 cans (15 oz) black beans, drained
• 3 cups chicken stock
• salt and pepper to taste

Pour extra virgin olive oil into a large saucepan and set over medium-high heat. Add the chopped chorizo to the pan and cook until crispy, about 4-5 minutes. Remove the chorizo from the pan and set aside.

Add onion, garlic, pepper, Smoky Paprika Chipotle Seasoning and salt and pepper to the pan and cook 5-6 minutes, until the onions are tender. Add the black beans and chicken stock to the pan and simmer for 5 minutes.

Thicken the soup by ladling 2 cups into a blender or food processor and process until smooth. I used an immersion blender for just a couple of minutes to thicken the soup but not completely purée it.  You can blend the soup as little or as much as you would like depending on the texture you prefer.   

Return soup to pan. Add chorizo back into the soup

For an even spicier soup use jalapeno or serrano peppers instead of the cubanelle peppers.  Top this dish with chopped cilantro and sour cream or use our recipe for avocado cream. 

Best,

           Victoria