Go Back

Black Bean Chorizo Soup

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Author: Anne Freestone


  • 3/4 to 1 pound mexican chorizo
  • 2 stalks celery, chopped
  • 1/2 red bell pepper, chopped
  • 1 small white or yellow onion, chopped
  • 1 jalepeno or serrano pepper, seeds removed, finely chopped. (Remove more of the membranes if you want less heat).
  • 4 cloves garlic, finely chopped
  • 1 15 oz can petite diced tomatoes
  • 1 tbsp olive oil
  • 2 15 oz cans black beans
  • 4 beef boullion cubes
  • 2 to 3 tsp smoked paprika
  • 1 to 2 tsp chipotle chili powder
  • 1 to 2 tsp ancho chili powder
  • 3 cups water


  • Brown chorizo in a fry pan over medium heat, remove with slotted spoon and place in a soup pot. Retain the drippings from the chorizo in the fry pan.
  • While chorizo is browning, chop the celery, bell pepper, onion, jalepeno/serrano and garlic.
  • Drain the liquid from the diced canned tomatoes into the soup pot with the browned chorizo.
  • Add olive oil to chorizo drippings in fry pan, then add chopped vegetables and diced tomatoes. Add smoked paprika, chipotle and ancho chili powders and saute until vegetables begin to soften.
  • Drain one can of black beans, discarding liquid. Add to soup pot. Add the other can of black beans, undrained, to the soup pot. Add beef boullion cubes to soup pot.
  • Add sauted vegetable mixture to the soup pot, then add the water.
  • Stir and bring to a boil. Reduce heat and simmer, stirring occasionally about 20 minutes, until vegetables are soft.