Another year is almost in the books, so I’d like to take this moment to thank you guys for reading and commenting and emailing and basically just for being here. I love having this space to write and share recipes, and it really means so much to me to have people to share it with.
Growing up, we always started the New Year with black eyed peas. They weren’t my favorite thing to eat, but I always had a bite of them (and the collard greens we also ate that day) for luck and prosperity. Imagine my disappointment when I found out I could’ve grown up eating doughnuts instead! These days, this is one southern tradition I’m happy to hang onto, despite my dislike of it when I was younger, because my tastes have changed over the years and I’ve got new recipes like this soup (and this black-eyed pea hummus).
We’re big fans of pork here, especially sausage, so I pretty much knew we’d love this soup before I even cooked it. It’s hard to go wrong when chorizo, chipotle, tomatoes and cheese are combined. While I imagine much of the spiciness of this soup depends on the type of chorizo you buy, we found it had the perfect level of spice for serving this to Clara. The soup is thickened by the addition of crushed tortilla chips, and shredded cheese gives it just the right amount of creaminess. This soup is hearty without feeling too heavy, and it reheats beautifully. Even if this soup doesn’t bring us luck for 2015, it’s still an excellent recipe that we’ll be making many times throughout the rest of winter. Here’s to a happy year filled with love and joy!
- COOK TIME:
- YIELD: 8 servings
1 teaspoon vegetable oil
1 pound Mexican chorizo, removed from casing and crumbled
½ medium yellow onion, chopped
4 cloves garlic, chopped
1 (15-ounce) can diced fire-roasted tomatoes, drained
1-2 canned chipotle chiles
½ teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon ground allspice
4 cups chicken broth
3 (15-ounce) cans of black-eyed peas
¼ cup chopped cilantro, plus more for topping
8 ounces pepper Jack, shredded (2 cups)
½ cup finely crushed tortilla chips
2 tablespoon lime juice, plus lime wedges for serving
Salt and black pepper to taste
Sour cream, for topping
Heat the oil in a large saucepan over medium-low heat. Add the chorizo and cook until browned, about 10 minutes, breaking up any large pieces. Use a slotted spoon to remove the chorizo to a plate, leaving the fat in the pot.
Add the onion to the pot and cook for about 5 minutes. Add the garlic and continue cooking for 30 more seconds.
Add the tomatoes, chipotle, cumin, oregano, allspice and about half the chicken broth to the onion. Remove from heat and use an immersion blender to puree the mixture until smooth. Alternately, you can use a blender or food processor.
Add the remaining chicken broth, black eyed peas and cilantro. Stir in the chorizo.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes. Stir in the cheese and cook for about 5 minutes, stirring occasionally, until the cheese is melted. Stir in the tortilla chips and continue simmering for 10 minutes. Add lime juice and adjust seasoning, as needed.
Serve with lime wedges, sour cream and cilantro, if desired.