Black-Eyed-Pea and Mexican Chorizo Soup

READY IN: 1hr 15mins
Recipe by Renee Ferraz

From the website of Homesick Texan.

Top Review by cwuer

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!

Ingredients Nutrition


  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. 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. Serve with sour cream, cilantro and lime wedges.

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