The entire family loves this soup, smoky with a little chilli it reminds me of a bean chilli and with that in mind I serve it with a little grated cheese and a dollop of sour cream with corn chips on the side, possibly why the boys like it so much!
I use the stock from the Lime, Oregano and Smoky Chipotle Chilli Roast Chicken recipe in my blog, this stock instantly gives a hint of chilli to the soup.
If you are using regular stock add 2 teaspoons chipotle chilli powder and 1 tablespoon smoked sweet paprika at the same time as adding the ancho chilli.
To make this vegetarian, omit the chorizo, use vegetable stock, 2 teaspoons chipotle chilli and 5 teaspoons smoked paprika.
Serves 8-10 so, I freeze the leftovers for another day.
3 tablespoons olive oil
1 large onion, finely diced
3 cloves garlic, chopped finely
100g chorizo, skinned and chopped finely
1 large dried ancho chilli
1 x 800g tin, chopped tomatoes
1.5l chicken stock
2 x 425g tins black beans
1 x 400g kidney beans
3 tablespoons tomato paste
Bring the kettle to the boil.
Pop the chilli into a heat proof bowl and pour the freshly boiled water over.
Allow to stand for 30 minutes.
Remove the chilli, I take the skin off and deseed at this point and chop it finely. Set aside.
In a large pan, heat the oil over a medium heat, add the onion and garlic and cook until softened.
Add the chorizo and cook for a further 5 minutes until it has released its fat.
Pour in the tomatoes, ancho chilli, beans, tomato paste and stock, bring to the boil.
Allow to simmer for 30 minutes.
Serve with grated cheese, sour cream and avocado slices with tortilla chips on the side