Chorizo and Black Bean Soup with Eggs

by Rachael Ray Show Staff 3:00 AM, April 12, 2013

Aired April 12, 2013

Serves 4
1 tablespoon EVOO Extra Virgin Olive Oil or vegetable oil
1/2 pound raw chorizo, casing removed and meat crumbled or chopped
1 onion, chopped
2 Serrano or jalapeo peppers, thinly sliced or chopped
3 to 4 cloves garlic, thinly sliced or chopped
1 tablespoon ancho chili powder (a scant palmful)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
2 15-ounce cans black beans, divided
3 cups chicken stock, divided
4 eggs
Tortilla chips
Optional toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapeos, diced tomatoes, chopped cilantro

In a Dutch oven or heavy pot, heat the oil, 1 turn of the pan, over medium-high heat. Add the chorizo and cook until crisp at the edges, 2 minutes. Add the onion, chiles, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes.

In a blender or food processor, pure 1 can beans and 1 cup chicken stock. Add pure to the Dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken.

Meanwhile, cook the eggs by poaching or frying over-easy.

To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in and any of the toppings you like.