Circle B Kitchen
You can certainly make this stovetop without an Instant Pot. Just use 3 cans of black beans that have been drained and rinsed and reduce the stock to 4 cups. Be sure to let the soup simmer long enough to develop some flavor (at least an hour); the longer you let this simmer the more flavor will develop and the thicker your soup will be. Of course, the IP will make this all ever so much easier.
For the Soup:
2 tablespoons olive oil (I used avocado oil)
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoons ground cumin
1 ½ teaspoons dried oregano leaves
6 cups chicken or turkey stock
1 pound (2 1/2 cups) black beans, picked over and rinsed
8 oz Mexican chorizo removed from the casings
4 to 6 cloves garlic, minced
2 bay leaves2 teaspoons kosher salt
2 cups of cooked shredded chicken or turkey
Cilantro leaves or sliced green onion, for garnish
For the Sour Cream Topping:
1 cup (240ml) sour cream
zest from 1 lime (I used 1/2 teaspoon dried lime powder)
1/8 teaspoon ground cumin
Freshly ground black pepper
On the saute function of the Instant Pot, heat the oil and then stir in the onions, chili powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
Add the chorizo to the pan and cook, breaking it into largish pieces with the spoon until browned.
Add the stock, beans, garlic and bay leaves.
Lock the lid in place with the valve to seal. Press the manual button for 40 minutes.
While the soup is cooking, stir together the sour cream with the other topping ingredients and set aside.
Allow the pressure to release naturally and remove the lid,
Stir well. Discard the bay leaves and taste for salt and spice. If you would like it to be spicier, stir in a little chipotle in adobo and then let the soup sit uncovered for a few minutes on the warm setting.
At this point, the soup won't be real thick. To thicken it, you can place a cup or so of the soup in a blender and puree it and then return it to the pan. You can also use an immersion blender to partially puree the soup (be careful not to puree it too much. You want lots of whole black beans in the soup). If you'd like to reduce the liquid even further, select the saute button and bring the soup up to a good simmer, uncovered for about 15 minutes. Turn off the heat and let it cool down briefly before you...
Stir in the cooked turkey or chicken, and just before serving.
Top each serving with a scoop of the sour cream mixture and a sprinkling of chopped fresh cilantro and/or sliced green onions.