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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

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    2 Total Reviews

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    • on April 16, 2012

      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!

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    • on January 01, 2014

      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.

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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
    Total Fat 30.6 g
    Saturated Fat 12.8 g
    Cholesterol 68.0 mg
    Sodium 1627.5 mg
    Total Carbohydrate 31.0 g
    Dietary Fiber 6.3 g
    Sugars 0.7 g
    Protein 28.2 g

    The following items or measurements are not included:

    diced fire-roasted tomatoes

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