Mexican Black Bean Soup
- Yield: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- 6 oz Chorizo
- 1/2 cup White onion, chopped
- 1 Poblano pepper, chopped
- 2 Serrano peppers, chopped
- 2 cups Tomatoes, chopped
- 4 cups Black beans, cooked with some of the bean broth
- 1 cup Water
- 1/4 cup Cilantro, chopped
- 4 Corn tortillas, cut into fine stripes
- 1/4 cup Vegetable oil
- Avocado, optional
- Heat a saucepan over medium heat and fry the chorizo in its own fat until cooked, about 8 minutes.
- Add the onion and cook until translucent, about 2 minutes. Add the chopped peppers and cook an additional 3 minutes.
- Stir in the chopped tomatoes and cook for another 6-8 minutes.
- Add the cooked beans and water, bring to a boil, then lower heat and simmer for 5 minutes.
- While the soup cooks, heat the oil in skillet and fry the tortilla strips. Remove and place on paper towels to dry.
- Spoon into bowls and serve with the tortilla strips, cilantro and avocado.
Recipe adapted from MexicoInMyKitchen.com