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mexican black bean soup


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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4


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Step 1

Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked (about 8 minutes).

Step 2

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.

Step 3

Stir in the chopped tomatoes and cook for about 6-8 minutes.

Step 4

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.

Step 5

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.

Step 6

Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).

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