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Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked (about 8 minutes).
Add the chopped onion and cook for 2 minutes (it will start to look transparent), then stir in the chopped peppers and cook for 3 more minutes.
Stir in the chopped tomatoes and cook for about 6-8 minutes.
After this, add the cooked beans and the cup of water. Keep cooking, and when it comes to a boil, reduce the heat and gently simmer for 5 more minutes.
While the soup is cooking, heat the oil in a large skillet and fry the tortilla strips. Remove and place over paper towels to absorb any excess oil.
Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).