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    You are in: Home / Recipes / Black-Eyed-Pea and Mexican Chorizo Soup Recipe
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    Black-Eyed-Pea and Mexican Chorizo Soup

    Black-Eyed-Pea and Mexican Chorizo Soup. Photo by Chef #1801700387

    1/1 Photo of Black-Eyed-Pea and Mexican Chorizo Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Renee Ferraz's Note:

    From the website of Homesick Texan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
    2. 2
      Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
    3. 3
      Serve with sour cream, cilantro and lime wedges.

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    Ratings & Reviews:

    • on April 16, 2012

      55

      I am happy to be the first to review this soup. This was delicious. Similiar to a chicken tortilla soup but with chorizo and more heat. I decided it needed a little more substance so added half a bag of frozen shoe peg corn. I also left out the cheese because it was delicious without it and I didn't want the added calories and fat. It makes a lot ( used a 32 oz. bag of frozen black eyed peas)and I knew there would be leftovers, so instead of putting the chips in the pot I crushed some and put in the bottom of each bowl. Other than these minor changes I followed the recipie exactly as written. A nice change and great flavor combination. Try this soup, you won't be disappointed!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2014

      55

      I like to have black-eyed peas for New Year's Day and am always on the lookout for a new way to prepare them. This year I tried this recipe. I left out the dairy and the cilantro and still it was very yummy, like a black-eyed pea chili soup. This recipe would easily lend itself to other types of beans, and I will definitely be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Black-Eyed-Pea and Mexican Chorizo Soup

    Serving Size: 1 (289 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 512.1
     
    Calories from Fat 275
    53%
    Total Fat 30.6 g
    47%
    Saturated Fat 12.8 g
    64%
    Cholesterol 68.0 mg
    22%
    Sodium 1627.5 mg
    67%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 6.3 g
    25%
    Sugars 0.7 g
    2%
    Protein 28.2 g
    56%

    The following items or measurements are not included:

    diced fire-roasted tomatoes

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