Black-eyed-pea and Mexican chorizo soup
yield: 8
total time: 55 minutes
4.0 Stars (1 reviews)
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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
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