1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
Two 15-ounce cans black beans, drained
3 cups chicken stock or canned low-sodium broth
3/4 pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, for serving
How to Make It
In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.