Here's your recipe. This one gets raves from my family and friends so I entered it into a "Soup and Stew Cookoff." It won first place among 23 other contestants.
This comes with my usual disclaimer: If you change, substitute, delete or add any ingredient, it becomes YOUR recipe and you're on your own.
CHORIZO BEAN RAJAS SOUP Serves 4 - 6
1/2 lb. chorizo sausage sliced into 1/4 inch slices
2 Tablespoons olive oil
2 cups chopped seeded poblano chilies
1 lg. finely chopped jalapeno pepper, ribs and seeds removed for less heat
2 cups chopped white onion
1 cup diced red bell pepper (1/2 in. dice)
4 garlic cloves finely minced
3 cans chicken broth or 6 cups homemade
2 cans navy or northern beans drained
1/4 cup fresh lime juice
2 Tablespoons ground Cumin
1/4 tsp. salt (if using canned broth rethink the salt)
1 cup shredded queso chihuahua cheese or Monterery Pepper Jack cheese
4 to 6 Tablespoons sour cream
4 to 6 Tablespoons chopped fresh cilantro
Saute chorizo sausage in a skillet just til lightly browned. Drain on paper towels and set aside.
Heat a Dutch oven with 2 tbsp. olive oil. Add onion, chilis, bell pepper and garlic. Saute 5 minutes on med/low heat then add chicken broth. Bring to a boil, cover, reduce heat and simmer for 10 minutes. Add chorizo back into the Dutch oven and simmer another 5 minutes.
Remove from heat, add beans, lime juice and cumin. Cover and let stand for 10 minutes.
Ladle soup into bowls topping each serving with sour cream, Monterey cheese and chopped cilantro.
For a vegetarian version, this soup is just as good without the chorizo sausage.
