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1/2 pound fresh chorizo sausage, casings removed
3 cups small potatoes, peeled and diced
1 15.5-ounce can of black beans, drained and rinsed
1 15.5-ounce can of pinto beans, drained and rinsed
2 14.5-ounce cans of fire roasted tomatoes, undrained
4-ounce can sliced jalapeños
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon tomato paste
1 teaspoon Kosher salt, more to taste
2 ¾ cups chicken stock
2 tablespoons olive oil
1/2 cup sour cream
1 lime, juiced
1 chipotle pepper in adobo sauce, minced
Let's get Cooking...
In a medium sauce pot, drizzle 2 tablespoons of olive oil. Sweat onions until translucent, about 5 minutes. Add garlic, cook 3 more minutes until aromatic, then add chili powder and cumin. Add chorizo sausage, cook and brown for 10 minutes.
Add the jalapeños, potatoes, black beans, pinto beans, fire roasted tomatos, and chicken stock. Cook on low heat for 1 hour, stirring occasionally.
In a small bowl, mix sour cream, lime juice, and chipotle pepper. Season with salt to taste.
Serve warm and top with tortilla chips, avocado, cilantro, and sour cream sauce if desired.
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