Black Eyed Pea and Chorizo Soup
Another year is almost in the books, so I’d like to take this moment to thank you all for reading and 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.
I haven’t carried many traditions with me into adulthood, but one I recall from my childhood is starting 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. These days, this is one southern tradition I’m happy to hang onto, despite my dislike of it when I was younger. My tastes have certainly changed over the years, and I’ve got new recipes like this soup (and this black-eyed pea hummus).
This black eyed pea and chorizo soup is hearty and reheats wonderfully, making it perfect for cold winter nights. It’s thickened with crushed tortilla chips, and shredded cheese gives it just the right amount of creaminess. 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 tablespoon vegetable oil
1 pound fresh chorizo, removed from casing and crumbled, or soy chorizo
small yellow onion, chopped
4 cloves garlic, chopped
1 (15-ounce) can diced fire-roasted tomatoes
1-2 canned chipotle chiles, chopped
1 teaspoon ground cumin
½ teaspoon oregano
¼ teaspoon ground allspice
4 cups chicken broth
3 (15-ounce) cans of black-eyed peas, drained and rinsed
¼ cup chopped cilantro, plus more for topping
4 ounces pepper Jack, shredded (1 cup)
½ cup finely crushed tortilla chips
2 tablespoons lime juice
Sour cream, for topping
- 1
Heat the oil in a large saucepan or Dutch oven 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 and cook for about 8 minutes, until softened. Add the garlic and continue cooking for 30 more seconds.
- 2
Add the tomatoes, chipotle, cumin, oregano, allspice and about half the chicken broth to the onion. Remove from heat and use an immersion or standard blender to puree the mixture until smooth.
Add the remaining chicken broth, black eyed peas and cilantro. Stir in the chorizo.
- 3
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 sour cream and cilantro, if desired.
I love sausage too & SOUP. I have no problem with black eyed peas either. So I think we have a match here. I am really enjoying following your blog. Happy New Year!
I kind of love the black-eyed pea tradition, but everywhere here looks at me like I’m crazy when I try to explain it to them. Sigh. Well, more luck for me I guess!
You had me at chorizo.