For this recipe you will need:

• 1 tablespoon extra virgin olive oil
• 6 ounces chorizo sausage, casing removed and chopped
• 1 small Spanish onion, chopped
• 4 garlic cloves, minced
• 1 cubanelle pepper, seeded and chopped
• 1 tablespoon Smoky Paprika Chipotle Seasoning
• 3 cans (15 oz) black beans, drained
• 4 cups chicken stock
• salt and pepper to taste

In a large pot over medium-high heat add the olive oil and chorizo. Cook until crispy, about 5 minutes. Remove the chorizo from the pan and set aside.  In the same pan over medium heat add onion, garlic, cubanelle pepper, and Smoky Paprika Chipotle Seasoning  to the pan. Cook for 8 minutes, stirring ocassionally or until the onions are tender. Stir in the black beans and chicken stock. Bring to a boil, then simmer uncovered for 5 minutes. Remove 2 cups of the bean-onion mixture and set aside. Use an immersion blender or transfer the remaining soup to a blender and process until smooth. Ladle soup into bowls and add beans and chorizo to each bowl.  Top if desired with fresh cilantro, sour cream, sliced jalapeños, and/or avocado. For an even spicier soup use jalapeño or serrano peppers instead of cubanelle peppers.  Best,  Victoria