Black Eyed Pea And Mexican Chorizo Soup

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From the website of homesick texan.

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Steps

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On medium-low , heat the oil in a skillet and add the chorizo.

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Cook for 10 minutes or until browned , breaking up any large pieces.

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With a slotted spatula , remove the cooked chorizo from the skillet and place in a large pot.

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Leaving the oil in the skillet , add the onions and cook on medium-low heat until translucent , about 5 minutes.

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Add the garlic and cook for 30 more seconds.

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Transfer the onions and garlic to a blender and add the tomatoes , chipotle chiles , cumin , oregano and allspice.

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Blend until smooth and pour the blender contents into the pot that holds the chorizo.

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Add to the pot the black-eyed peas and their liquid , the chicken broth and the cilantro.

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Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes.

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Add the shredded cheese and while occasionally stirring , continue to cook until the cheese has melted , about 5 minutes.

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Stir in the crushed tortilla chips and simmer for 10 more minutes.

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Add the lime juice and then.

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Ingredients

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vegetable oil, chorizo sausage, onion, garlic cloves, diced fire-roasted tomatoes, canned chipotle chile, ground cumin, oregano, ground allspice, black-eyed peas, cilantro, cheese, tortilla chips, lime juice, salt and pepper, sour cream