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Chorizo black bean soup is a very simple “set it and forget it” slow cooker recipe. Add the ingredients to your crock pot in the morning and come home ready to eat a delicious, healthy, fiber-filled dinner.
It is still chilly here and has been raining for what seems like 40 days and 40 nights, so I am still making soups and stews. Making chorizo black bean soup in a crock pot takes all of the effort out of the cooking process, plus it keeps your kitchen cool. That’s a plus when I crave this in the summer.
The nice thing about black bean soup is the fact that it is just as good without meat as with it added. I really like it both ways. Whether with Chorizo, thinly sliced tri-tip, or ground turkey or chicken, the meat adds a little protein filled kick. I am not the biggest meat lover, but from time to time it fills the bill.
This time, I added 2 chopped chipotles in adobo for their spicy smoky flavor. Feel free to leave that part out if you would like. There is also a can of Rotel tomatoes in the soup, which I never use. I was so irritated at Meijer’s selection of fresh tomatoes and cilantro, and they were OUT of limes, so I had to modify my expectations a little. Using canned tomatoes really works well and I have to say, I will use them again!
This recipe makes enough chorizo black bean soup to fill one 6 quart crock pot. Cook on low while you are at work and come home to a nice smelling kitchen and dinner is ready. I made a corn muffins the night before, as well as browning my meat, so this was a quick throw it in the slow cooker and hit the road to work kind of preparation.
After you make this chorizo black bean soup, please share photos with me!
You can post them to my Facebook page, or tag @basilmomma on Instagram
Total Servings 8 servings
10 minPrep (inc. refrigeration & rest time)
6 hrCook Time
6 hr, 10 Total Time
Ingredients
- 4 cans of Bush’s Low Sodium black beans rinsed and drained
- 2 cans of Rotel diced tomatoes with cilantro and lime
- 1 1/2 cups chicken (or vegetable) stock, or more depending on how “soupy” you like your soup
- 1 pound of cooked chorizo
- 2 chipotles in adobo sauce, chopped
- 1 small onion, diced
- 2 tablespoons tomato paste
-
Optional Seasonings, depending on your tastes
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 2 Hershey’s kisses (really!)
- salt and black pepper
Instructions
- Place all items into a 6-quart slow cooker. Set on low and cook for 6-8 hours.
- If soup seems too thick, stir in water or more stock until soup reaches desired consistency.
- If desired, garnish with salsa verde, corn chips, shredded cheese, and sour cream.
When I get home, I always check the soup to see if it needs more liquid. If so, add a little more broth or a little water.
I garnish the crock pot black bean soup with cilantro salsa verde, blue corn chips, sour cream and a little cheese.
This soup freezes well and makes great leftovers. And don’t forget, if you are not a meat eater, this slow cooker soup is just as good meatless. ????
