Original Source: From the book Bird in the Oven by Mindy Fox
adapted by There's Always Thyme to Cook
3 cans of black beans, drained and rinsed well
4 cups chicken stock
4 cups water
1 whole white or yellow onion, chopped
2 tablespoons ancho chile powder
1 tablespoon guajillo chile powder, or use any chiles you like
4 garlic cloves, peeled and chopped
1 teaspoon Mexican oregano
salt and pepper, to taste
1 1/2 cups roast chicken, shredded
4 ounces fully cooked chorizo, sliced into coins (I used Aidells chorizo, 2 links))
1-2 teaspoons olive oil
2 limes
2 ripe avocado's, pitted and cubed
scallions, chopped
sour cream
diced tomatoes
In a heavy soup pot, combine half of the chorizo, 2 cans of the beans, chile powders, onion, garlic, oregano, chicken stock and water. Bring to a simmer and cook, covered, for about an hour.
Remove from heat and very carefully, using an immersion blender, whiz the soup to a puree. You can use a blender but it's very hot, so be very careful. Return the soup to the heat and add the last can of beans and the shredded chicken, simmer on medium-low for another 15-20 minutes.
While the soup is simmering, cook the remaining chorizo in a non-stick skillet with a little olive oil over medium-high heat until they start to get a little browned. Remove and save for garnish.
Ladle soup in bowls, squeeze in some fresh lime juice and garnish with chorizo, diced avocado, sour cream, chopped tomatoes, scallions, or whatever garnishes you like.