Black Bean Soup With Chorizo and Chicken

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.

• Ready In: 1 hr 12 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  lb  fresh chorizo sausage, casings removed (or other spicy sausage)
• 2  cups  chopped peeled carrots
• 1 1⁄2 cups  chopped onions
• 1 1⁄2 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.