Ingredients:
1 TBSP olive oil
2 large sweet potatoes, peeled and diced
9 ounces chicken chorizo, sliced into half-moons
1 15 oz can black beans
1 30 oz can black beans, drained and rinsed
2 TBSPs cumin
2 tsp coriander
4 cups chicken stock
2 TBSPs hot sauce (I use Franks)
Instructions
Heat the olive oil over medium heat and then add the sweet potatoes. Season with salt and pepper. Cook about10 minutes, stirring occasionally until the sweet potatoes are soft.
Add the chorizo and cook another one to two minutes until it is shiny and most delicious looking.
Add the 30 oz can of black beans. Then add half the beans with its liquid from the 15 oz can. Using Rachael Ray’s method, smash up the other half of the can with a fork and then add it to the soup.
Add the cumin and coriander, and stir.
Add the chicken stock and the hot sauce. Bring to a boil, and then let simmer for 10 minutes.
Eat it. Love it. Make it again and again.