INGREDIENTS
Serves 2
3 tablespoons olive oil
1 ounce chorizo
1 small white onion, peeled and small diced
1 clove garlic, minced
1 teaspoon dried oregano
1/2 cup corn kernels
1 (15.5-ounce) can black beans, drained and rinsed
4 cups low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons sour cream
1. Heat oil in a small saucepot over medium heat until barely smoking. Add the chorizo, onion, garlic, and oregano. Sauté until the onions have softened, about 3 minutes.
2. Add all the remaining ingredients except the sour cream and bring to a boil.
3. As soon as the soup boils, reduce to a low simmer and cook 15 minutes uncovered. Season with additional salt and pepper if desired.
4. Divide into two warmed bowls and top each with a dollop of the sour cream.