Recipes and Cooking Make-Ahead Chorizo Black Bean Soup Be the first to rate & review! Set aside time on Sunday to prep, portion, and pack this soup in the fridge or freezer. All you have to is pour in the broth and cook for a quick and delicious dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Heat Time: 10 mins Active Time: 35 mins Total Time: 1 hrs 10 mins Servings: 16 Yield: 17 cups soup (two 8 1/2-cup batches) Jump to Nutrition Facts Ingredients 14 - 16 ounce uncooked chorizo sausage, casings removed if present 2 fresh poblano chile peppers, seeded and chopped* 2 cup chopped onions 4 cloves garlic, minced 1 teaspoon ground cumin ½ teaspoon salt ¼ teaspoon black pepper 2 15 ounce cans black beans, rinsed and drained 2 14.5 ounce cans fire-roasted diced tomatoes, undrained 1 15 ounce can hominy, drained 8 cup reduced-sodium chicken broth ½ cup chopped fresh cilantro Directions In a 5- to 6-qt. Dutch oven cook sausage, poblano peppers, onions, and garlic over medium heat until sausage is browned. Drain off fat. Stir in cumin, salt, and black pepper; cook and stir 1 minute more. Remove from heat. Stir in beans, tomatoes, and hominy. Divide sausage mixture between two freezer containers or bags. Label and freeze up to 3 months. To serve, thaw one container of sausage mixture in refrigerator overnight. Transfer to a 5- to 6-qt. Dutch oven. Add 4 cups of the broth. Bring to boiling; reduce heat. Simmer 5 minutes or until heated through, stirring occasionally. Stir in 1/4 cup of the cilantro. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Slow Cooker Thaw one container of sausage mixture as directed. Transfer to a 3 1/2- or 4-qt. slow cooker. Stir in 4 cups of the broth. Cover and cook on low 4 to 5 hours or high 2 to 2 1/2 hours. Stir in 1/4 cup of the cilantro. Rate it Print Nutrition Facts (per serving) 164 Calories 7g Fat 15g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 164 % Daily Value * Total Fat 7g 9% Saturated Fat 3g 15% Cholesterol 15mg 5% Sodium 863mg 38% Total Carbohydrate 15g 5% Total Sugars 3g Protein 9g Vitamin C 47mg 235% Calcium 46mg 4% Iron 2mg 11% Potassium 402mg 9% Folate, total 10.7mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.