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Black-eyed pea and chorizo soup


Black-eyed pea and chorizo soup Recipe

Ingredients:
  • 1 teaspoon vegetable oil
  • 1 pound Mexican chorizo, removed from casing and crumbled
  • 1/2 medium yellow onion, chopped
  • 4 cloves garlic, chopped
  • 15 oz. canned diced fire-roasted tomatoes, drained
  • 1 or 2 canned chipotle chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground allspice
  • 6 cups cooked black-eyed peas 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 finely crushed tortilla chips
  • 2 tablespoon lime juice plus lime wedges for garnishing
  • Salt and black pepper to taste
  • Sour cream for garnishing
Directions:
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Rank

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