2 tablespoons olive oil
1 (4-ounce) dry-cured chorizo sausage, chopped
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1/2 jalapeno, seeded and diced
3 (15-ounce) cans black beans, drained and rinsed
1 canned chipotle chile plus 1 tablespoon adobo sauce
4 cups chicken broth
Sliced green onions, for serving
1/2 cup lowfat sour cream
1 teaspoon ground cumin
Juice of 1/2 a lime
Kosher salt and freshly ground black pepper
For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
For the sour cream: Mix all the ingredients in a bowl.
Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.
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