Place a large saucepan over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the chorizo to the pan and cook until crispy, 4-5 minutes. Remove from pan and reserve.
Add the onion, garlic, serrano, paprika, some salt and pepper to the pan, and cook until the onions are tender, 5-6 minutes. Add the black beans and chicken stock to the pan, and bring the liquids up to a bubble.
Ladle a couple of scoops of the soup into the bowl of a food processor and process until smooth. Return the pureed soup to the pot and keep warm.