Black Bean Soup with Chorizo and Lime

Ingredients

• 30 ounce black beans unsalted rinsed mashed drained canned
• 2 cups chicken stock see unsalted (such as Swanson)
• 0.5 teaspoon chipotle chile powder 
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons garlic minced
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lime fresh
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 2 teaspoons olive oil divided
• 1 cup onion chopped
• 2 teaspoons oregano fresh chopped
• 1 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 3 ounces chorizo spanish quartered cut into 1/2-inch pieces

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

1. Heat a large saucepan over medium heat.
2. Add 1 teaspoon oil to pan; swirl to coat.
3. Add chorizo; cook 3 minutes, stirring occasionally.
4. Remove chorizo from pan (do not wipe pan).
5. Add remaining 1 teaspoon oil to pan; swirl to coat.
6. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Stir in oregano and next 4 ingredients (through salt); cook 30 seconds. Stir in stock and beans. Bring to a boil; reduce heat, and simmer 3 minutes. Stir in cooked chorizo and juice. Ladle 1 1/4 cups soup into each of 4 bowls; top each serving with 1 tablespoon sour cream and 1 tablespoon cilantro.