Popular
Latest From the Show
Chorizo Black Bean Soup
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 pound cured chorizo, casing removed and chopped
- 1 small onion, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- 2 serrano peppers, seeded and chopped
- 2 teaspoons smoked paprika
- Salt and ground black pepper
- 3 14-ounce cans black beans, drained
- 3/4 to 1 quart chicken stock, depending on desired thickness
- 2 ripe avocados
- 1/2 cup sour cream
- Zest and juice of 1 lime
- 1/2 cup (about a handful) flat-leaf parsley or cilantro, chopped
Yield
Serves: 4 servings
Preparation
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.
After pureeing the beans, rinse the food processor bowl out and return it to the base. Remove the pit from the avocados and scoop them out into the bowl along with the sour cream, lime zest and juice, and process until smooth.
Serve the soup topped with some avocado cream and reserved crispy chorizo.