Chorizo and Black-Eyed Pea Soup

This is a great, rich soup. Mexican chorizo is a wonderful thing!


The recipe calls for adding crushed tortilla chips to thicken the soup. You can instead use masa de harina if you wish. You can also substitute canned peas, but I think dried peas are much better.

The original recipe came from the Homesick Texan's blog.

Makes: 8 servings
Prep time: 15 minutes
Cook time: 2 hours + overnight soaking
Printable Recipe

Ingredients:

• 1 lb Mexican chorizo
• 1/2 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 15 oz can fire-roasted diced tomatoes, drained
• 2 chipotle chiles in adobo sauce
• 1/2 t ground cumin
• 1/2 t oregano
• 1/4 t ground allspice
• 1 lb dried black-eyed peas (or 3 15 oz cans of black-eyed peas)
• 4 cups chicken broth
• 1/4 cup chopped cilantro (plus more for garnishing)
• 8 oz pepper Jack cheese, shredded
• 1/2 cup finely crushed tortilla chips
• 2 T fresh lime juice
• Sour cream, for garnish

1. If using dried peas, soak them overnight. Rinse and drain and cook per package instructions, about 1 - 1 1/2 hours. Remember to keep the liquid the peas are cooked in. (Note: If you forget and drained the cooked peas, just add a few cups more of chicken broth or even water)

2. Crumble the sausage into a skillet and cook until browned. Remove to a large pot, reserving 1 tablespoon of oil in the skillet.

3. Add the onions and cook until just starting to soften, about 5 minutes. Add garlic and cook for 1 more minute.

4. Place garlic and onion in a blender along with the tomatoes, chipotles, cumin, oregano, and allspice. Blend until smooth. Add to the pot along with the chorizo.

5. Add the peas and the liquid they were cooked in, along with the chicken broth and cilantro. Bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.

6. Add the cheese and stir until melted.

7. Add tortilla chips and simmer another 10 minutes.

8. Stir in the lime juice. Serve topped with a dollop of sour cream and more chopped cilantro.