There is nothing I don’t like in here. Omnomnomnomnom. Only difference I made was to use chorizo chicken sausage for a little more heat and WAY more flavor.

Don’t even remember where I found this recipe.


  • teaspoon olive oil

  • 3-oz. link precooked spicy chicken sausage, thinly sliced (or chorizo chicken sausage)

  • large onion, finely chopped

  • red bell pepper, seeded and diced

  • garlic cloves, minced

  • teaspoon ground cumin

  • ½ tsp. dried oregano

  • 15-oz. can black beans, rinsed and drained

  • cups reduced-sodium chicken broth

  • canned chipotle chili in adobo sauce, minced

  • ⅓ cup reduced-fat sour cream

  • ½ tsp finely grated lime zest

  • 4 tsp. freshly squeezed lime juice

  • ¼ tsp honey

  • Salt


  1. Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels. 
  2. Add onion and bell pepper to pan; saute until soft, 3 to 4 minutes. Add garlic, cumin and oregano; saute 1 minute more. Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer 5 minutes.
  3. Meanwhile, combine sour cream, lime zest, 1 teaspoon lime juice and honey in a small bowl.
  4. Transfer 11/2 cups soup to a blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season with salt to taste. Serve and top with lime sour cream.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 258 cal., 6 g total fat (2 g sat. fat), 40 g carb. (12 g fiber), 20 g pro.