Usually when I visit my assigned blog for the first time, I read through lots of recipes before deciding on the one to make. The recipe I chose from Corey's blog was one of the first recipes I read, I knew immediately, I wanted to try it. The Smoky Black Bean Soup contains lots of our favorites; chicken sausage, quinoa and black beans. I am not sure if it was the chipotle peppers or the chicken sausage but this soup was really spicy. The flavor is delicious and hearty. If you prefer a less spicy dish, you could easily tame it down by using less peppers. Speaking of peppers, does anyone know a good way to mince the canned chipotle peppers? Even with the sharpest of knives, I always seem to smash them more than mince them.
Smoky Black Bean Soup with Chicken Sausage and Quinoa
Ingredients
- 1 tsp olive oil
- 1 package pre-cooked spicy chicken sausage, thinly sliced
- 1 large onion, finely chopped
- 1red bell pepper, seeded and diced
- 4 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 2 15 ounce can black beans, rinsed and drained
- 2 cups chicken broth
- 1 canned chipotle chili in adobo sauce, minced
- ½ bottle beer
- 2 limes juiced
- 1 Tbsp honey
- Salt
- 1 cup quinoa
- 2 cups chicken broth
- Toppings
- sour cream
- lime zest
Instructions
- First, start cooking quinoa in chicken broth in a saucepan – bring to a boil and reduce with a lid on to simmer for about 17 min.
- Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels.
- Add onion and bell pepper to pan; saute until soft.
- Add garlic, cumin and oregano and onion powder; saute 1 minute more.
- Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer.
- Add lime juice, honey and beer and let simmer.
- Add cooked quinoa and let simmer on low for another 4 minutes.
- Add sausage and stir.
- Serve and top with lime zest and sour cream.