After a recent party, I was left with a lot of extra Mexican chorizo, the fresh spicy pork sausage. I guess I over-bought.
For the party, I had made little bites of tiny chorizo meatballs wrapped in bread dough then baked to a chewy deliciousness. Wondering what to do with the extra chorizo, I came back to the idea of those cute meatballs, but something less labor-intensive than wrapping dozens of the little guys in sticky dough. Soup. What could be easier?
With the chorizo setting the tone, in went supporting flavors and textures, onions, garlic, black beans and poblanos. Garnishes of cilantro and avocado provided fresh counterpoint.
Add a cold beer and some tortilla chips, and dinner is done.
Tips:
• Look for chorizo in links or bulk in grocery stores, butchers or ethnic markets. Another pork sausage can be substituted; you may want to mix in 1 teaspoon each ground chilies and cumin.
• Taste the poblanos before adding them to determine how hot they are. Use a little or all of the poblano, according to the heat level you prefer.
Black Bean Soup with Chorizo Meatballs and Poblanos
Prep: 15 minutes
Cook: 25 minutes
Makes: 4 servings
1 lb. Mexican chorizo sausages, casings removed (or 1 lb. bulk Mexican chorizo sausage)
2 Tbsp. olive oil
1 white onion, chopped
1 clove garlic, finely chopped
1/2 tsp. kosher salt, about
1 or 2 medium poblano peppers, chopped in small dice
4 cups chicken broth, homemade or low-sodium canned
1 can (14 ounces) black beans, drained, rinsed
Fresh cilantro leaves, chopped
1 avocado, peeled, pitted, cubed
Form the chorizo into small meatballs, using about 1 teaspoon of the sausage for each. (A teaspoon-size spring-loaded scoop makes this super easy.) Place on a foil-lined baking sheet. Bake at 350 degrees until cooked through, about 10 minutes. Remove from oven; blot meatballs with paper towels to remove excess fat.
Meanwhile, heat the olive oil in a large saucepan. Add the onion and garlic; season with a generous pinch of salt. Cook, stirring occasionally, until onion softens, 5 minutes. Stir in the poblanos; cook until beginning to soften, 3-5 minutes.
Stir in the broth, black beans and meatballs; heat to a simmer. Taste for seasoning, adding salt if needed. Serve, garnished with cilantro and avocado.
Nutrition information per serving: 715 calories, 56 g fat, 18 g saturated fat, 104 mg cholesterol, 22 g carbohydrates, 34 g protein, 2,720 mg sodium, 7 g fiber
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