Black-eyed-pea and Mexican chorizo soup

HOMESICK TEXAN(1)
Sierra Krippner: "Tasty dish, but too spicy for my partner and I. N…" Read More
18Ingredients
55Minutes
650Calories

Ingredients

US|METRIC
  • 1 teaspoon vegetable oil
  • 1 pound mexican chorizo (removed from casing and crumbled)
  • 1/2 yellow onion (medium, chopped)
  • 4 cloves garlic (chopped)
  • 15 ounces fire roasted tomatoes (canned diced, drained)
  • 2 chipotle chiles (canned)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground allspice
  • 6 cups black-eyed peas (cooked, in liquid or three 15-ounce cans of black-eyed peas)
  • 4 cups chicken broth
  • 1/4 cup chopped cilantro (plus more for garnishing)
  • 2 cups pepper jack (shredded, 8 ounces)
  • 1/2 cup tortilla chips (finely crushed)
  • 2 tablespoons lime juice (plus lime wedges for garnishing)
  • salt
  • black pepper
  • sour cream (for garnishing)
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    NutritionView More

    650Calories
    Sodium45% DV1080mg
    Fat52% DV34g
    Protein78% DV40g
    Carbs16% DV49g
    Fiber8% DV2g
    Calories650Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat14g70%
    Trans Fat0g
    Cholesterol75mg25%
    Sodium1080mg45%
    Potassium590mg17%
    Protein40g78%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber2g8%
    Sugars1g2%
    Vitamin A20%
    Vitamin C15%
    Calcium25%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sierra Krippner a year ago
    Tasty dish, but too spicy for my partner and I. Next time we'll probably use regular tomatoes and see how it is then. we'll also use half as much chicken stock so that it's thicker

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