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
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.
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.
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.