soups

Ingredients

	1/4 pound(s) chorizo
	1 small onion(s), chopped
	1 medium garlic clove(s), minced
	1 small sweet red pepper(s), chopped
	1 small green pepper(s), chopped
	2 Tbsp dry sherry
	1 tsp ground cumin
	1 leaf bay leaf
	15 oz canned black beans, undrained
	15 oz fat-free chicken broth
	1 medium lime(s), squeezed
	2 Tbsp cilantro, minced
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• Discard chorizo skin. Crumble meat and brown in 12-inch (30 cm) nonstick skillet for 2 minutes. Add onion, garlic and peppers. Sauté over medium-high heat 5 minutes. Add to slow cooker. Add sherry, cumin, bay leaf, beans and broth. Cover and cook on low for 4 to 5 hours.
  
  
• Remove lid. Scoop out 1 cup beans and press with the back of a fork to mash. Return to pot. Add lime juice, cilantro, salt and pepper. Simmer uncovered just to warm through, about 5 minutes. Yields about 1 cup per serving.