Black-eyed-pea and Mexican chorizo soup

Ingredients

• 1 teaspoon vegetable oil
• 1 pound mexican chorizo removed from casing and crumbled
• 1/2 yellow onion medium, chopped
• 4 cloves garlic chopped
• 15 ounces fire roasted tomatoes canned diced, drained
• 2 chipotle chiles canned
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon ground allspice
• 6 cups black-eyed peas cooked, in liquid or three 15-ounce cans of black-eyed peas
• 4 cups chicken broth
• 1/4 cup chopped cilantro plus more for garnishing
• 2 cups pepper jack shredded, 8 ounces
• 1/2 cup tortilla chips finely crushed
• 2 tablespoons lime juice plus lime wedges for garnishing
• salt
• black pepper
• sour cream for garnishing, optional

Nutrition

• Calories : 650 calories
• Carbohydrate : 49 grams
• Cholesterol : 75 milligrams
• Fat : 34 grams
• Fiber : 2 grams
• Protein : 40 grams
• SaturatedFat : 14 grams
• Sodium : 1080 milligrams
• Sugar : 1 grams