🫘🍜PINTO BEAN & CHOIRZO SOUP🍜🫘
Ingredients
• 4 chorizo sausages (casings removed)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced
• 2 tomatoes, diced (or 1 can)
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 4 cups chicken or vegetable stock
• Salt and pepper to taste
• Cojita or feta cheese, for topping
• Fresh cilantro, chopped
• Diced raw onion, for garnish
• Thinly sliced radishes, optional
• Warm tortillas, for serving
Instructions
1. Cook chorizo in a pot until browned and crumbly. Remove and set aside.
2. In the same pot, sauté onion, garlic, and jalapeño until soft.
3. Add tomatoes, pinto beans, black beans, stock, salt, and pepper. Bring to a boil.
4. Blend 2 cups of the soup, then stir back into the pot for a creamy texture.
5. Return chorizo to the soup and simmer for a few minutes.
6. Serve hot topped with cheese, onions, cilantro, and radishes. Enjoy with warm tortillas or on its own.
