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Black-eyed-pea and Mexican chorizo soup

yield: 8 total time: 55 minutes
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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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