Instant Dutch Oven - Black Bean Soup

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Ingredients
  • 3 cans of black beans (19 oz)
  • 3 cups chicken broth
  • 2 Chorizo sausage links
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 red pepper
  • 1 jalapeno
  • 5 garlic cloves
  • 1 tbsp fresh oregano
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro
Instructions
  • In a blender, combine 2 cups of the beans and 1 cup of the chicken broth and puree until smooth.
  • Select SEAR/SAUTE and set time for 20 minutes. Press START.
  • Once preheated add chorizo, onion, bell pepper and jalapeno and cook until vegetables are lightly browned and softened for 6 minutes.
  • Stir in garlic, oregano, cumin, chili powder. Cook for 1 minute.
  • Add in remaining 2 cups broth and stir well, scraping the bottom of the pot to lift any browned bits.
  • Stir in pureed beans and remaining whole beans.
  • Press CANCEL.
  • Select MANUAL MODE 2 and set temperature to 350F for 25 minutes.
  • Place the lid on to bring it up to a boil, then remove the lid and let simmer, stirring occasionally.
  • When cooking time is completed, stir in cilantro, and serve!
Notes
  • Chef’s Tip: Garnish with diced avocado, shredded cheese, sour cream, and tortilla chips!
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