Cream of White Bean Soup with Chorizo
This easy to make Cream of White Bean Soup hits the mark in soothing comfort with chorizo, pepitas and warm spices and herbs like cumin and Mexican oregano. This recipe and time uses cooked white beans. Either cook them prior or use canned.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
- 6 cups white beans cooked
- 8 ounces chorizo
- 1/3 cup pepitas roasted pumpkin seeds, chopped
- 1 onion diced
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/2 tsp kosher salt
- 2 garlic cloves chopped
- 1 tsp celery salt
- 4 cups chicken broth
- 1/2 cup of half-and-half cream or milk
- Mexican Crema
In a skillet over medium heat brown the chorizo, drain excess oil. Stir in chopped pepitas and set aside.
In large stock pot sauté the onion with cumin, Mexican oregano, kosher salt, garlic and celery salt for 3-4 minutes or until onions are translucent. Add the 4 cups chicken broth and bring to a boil. Reserve a 1/4 cup cooked beans for garnish. Add the cooked white beans and simmer for 15 minutes.
Using a hand immersion blender, blender or Vitamix CAREFULLY purée until smooth. Add the half-and-half cream or milk and stir.
Serve with chorizo on top and a drizzle of crema.
Calories: 733kcal | Carbohydrates: 99.5g | Protein: 47.5g | Fat: 17.8g | Saturated Fat: 6.3g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 7.3g | Cholesterol: 34.1mg | Sodium: 673.3mg | Fiber: 23.7g | Sugar: 6.5g