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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a dutch oven or heavy pot, heat the EVOO (or vegetable oil), 1 turn of the pan, over medium-high heat. Add the chorizo and cook until crisp at the edges, 2 minutes. Add the onion, chiles, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes.

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  • In a blender or food processor, puree 1 can beans and 1 cup chicken stock. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken.

  • Meanwhile, cook the eggs by poaching or frying over easy.

  • To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in and any of the toppings you like.

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