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Black Bean And Corn Soup With Chorizo by CampingForFoodies features a blue camping bowl filled with soup with black beans, corn kernels, tomatoes and topped with a drizzle of sour cream, sliced jalapenos and fresh cilantro leaves.

Black Bean And Corn Soup With Chorizo

Prep Time: 15 minutes
Cook Time: 3 hours
See Note #1 For Different Method Cooking Times: 0 minutes
Total Time: 3 hours 15 minutes
Servings: 6
Author: Kim Hanna
Camping For Foodies Soups, Stews & Chili Recipes: Simple ingredients, minimal prep and multiple cooking methods make this the perfect soup for your next camp trip.
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Ingredients

  • 1 tablespoon olive oil
  • 1 pound Mexican chorizo sausage

Vegetables & Spices

  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 1 tablespoon chili powder see Note #2
  • 1 tablespoon ground cumin
  • 1 pinch black pepper

Canned Ingredients

  • 1 (15 oz) can beef stock
  • 2 (15 oz) cans black beans undrained
  • 1 (15 oz) can whole kernel corn undrained
  • 1 (15 oz) can fire roasted tomatoes undrained

Optional Garnish For Serving

  • Cilantro, spicy peppers, drizzle of sour cream

Instructions

  • Heat olive oil in a large pot over medium-high heat or Instant Pot on sauté mode.
  • Brown chorizo sausage, breaking up the meat as it cooks, about 5 minutes.
  • When meat is almost cooked through, add the onion, garlic and spices to the pot. Cook about 2 minutes.
  • Add canned ingredients and stir to combine well.
  • For Instant Pot: Cover with lid and lock it. Switch steam valve to the VENT position. Select the SLOW COOK/MANUAL setting and set the cooking time for 3 hours at HIGH TEMPERATURE. Press start. (See Note #3)
    For Slow Cooker: Transfer hot soup to crockpot, cover with lid and set on HIGH and cook for 2 hours.
    For Dutch Oven: Cover with lid, reduce heat to maintain a simmer. Cook for 1 hour.
  • Remove lid, stir and serve hot. Garnish, if desired.

Notes

  1. Cooking times are different based on the equipment you are using. For Instant Pot: Cover with lid and lock it. Switch steam valve to the VENT position. Select the SLOW COOK/MANUAL setting and set the cooking time for 3 hours at HIGH TEMPERATURE. For Slow Cooker: Transfer hot soup to crockpot, cover with lid and set on HIGH and cook for 2 hours. For Dutch Oven: Cover with lid, reduce heat to maintain a simmer. Cook for 1 hour.
  2. This soup has a medium level of heat. Reduce chili powder to 1 teaspoon for a mild heat or eliminate it completely.
  3. If you are camped at an elevation above 2,000 feet MSL (mean sea level) you may need to adjust your cooking time to compensate for the thinner air. Increase Instant Pot cooking time by 5 percent for every 1,000 feet above 2,000 feet of elevation.

Nutrition Information

Serving: 1g | Calories: 271kcal | Carbohydrates: 7g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 566mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 814IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg