Sausage & Black Bean Enchilada Soup/Chili
3 links La Banderita Chorizo Sausage, casing removed
½ red onion, medium, chopped
1 – 2 C Chicken broth
1 red bell pepper, medium, seeded and chopped
2 tsp. smoked paprika
1 tsp. chili powder
1/4 tsp. ground cumin
1 (4 oz.) can green chilies, drained
1 (10 oz.) whole kernel corn, frozen, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can red enchilada sauce
1 (14 oz.) can roasted petite diced tomatoes
¼ cup La Banderita Crema, temper (instructions below)
Juice of 1 lime, divided
Garnish with; chopped green onions, Ole’ Cotija cheese
Serve with La Banderita Four Tortillas, on the side
• In a 4 or 5-quart stockpot over medium heat add Chorizo and cook until it begins to brown. Add onions and bell pepper; continue cooking until the onions are translucent. Push the Chorizo mixture to the sides of pot and add a small amount broth in the center of the pot that is clear. Add the paprika, chili powder, and cumin over the liquid and stir to create a paste.
• Add green chilies, corn, black beans, enchilada sauce, tomatoes and chicken broth and stir. Raise the heat to medium-high, and bring the soup to a low boil. Reduce heat to medium-low, maintaining a gentle simmer for 15 minutes. Reduce heat to low to keep it warm until serving.
• While soup is simmering, spoon the Crema into a medium bowl. To temper the Crema, add a half cup of the soup liquid to the Crema and stir well. Add the Crema mixture immediately to the stockpot and stir to combine. (This prevents the Crema from "breaking down" in the hot soup.) Squeeze half of the lime over the soup, stir, and taste. Add more lime, if desired, as well as salt (if needed).
• To serve, ladle into bowls and top with garnishes and La Banderita Corn Tortillas, on the side.
• Keeps well over night.