Black Bean Soup With Chorizo and Chicken

Leslie in Texas's Note:

This is an easy to make, hearty soup perfect with a side salad and a good corn bread or rustic loaf. It's originally from the R.S.V.P. section of a January 2008 issue of Bon Appetit and was requested from Siena restaurant in Cape Cod.

• Total Time: 1 hrs 12 mins
• Prep Time: 25 mins
• Cook Time: 47 mins

Ingredients:

Servings: 6

• 2 tablespoons olive oil
• 1 lb fresh chorizo sausage , casings removed (or other spicy sausage)
• 2 cups chopped peeled carrots
• 1 ½ cups chopped onions
• 1 ½ cups chopped celery
• 2 bay leaves
• 6 garlic cloves , chopped
• 2 tablespoons chopped fresh thyme (or 2 t. dried thyme)
• 5 cups low sodium chicken broth (or more)
• 3 (15 ounce) cans black beans , drained and rinsed
• 1 lb boneless skinless chicken breast half , cut into 3/4 inch cubes

Directions:

1. Heat oil in heavy large pot over medium high heat.
2. Add chorizo and next 4 ingredients; saute until sausage is cooked through, breaking up sausage with back of spoon, about 10 minutes.
3. Add garlic and thyme, saute 2 minutes.
4. Add 5 cups broth, bring to boil, reduce heat to medium, and simmer 20 minutes.
5. Add beans and chicken; simmer until chicken is cooked through, about 15 minutes, adding more broth if desired.
6. Discard bay leaves, season to taste with salt and pepper and serve.

Reviews

[Chef #1500463]

This is my favorite soup! I reduce the amount of chorizo to a link or two and use rotisserie chicken. The spice from the chorizo makes this soup wonderful!