Aunt Rocky’s Spicy Chorizo and Black Bean Soup (Low Carb)

Melt bacon grease in a large pot over medium heat. Add the onions to the pot. Remove the chorizo from the casing, and add that to the pot. (If using a dry type of chorizo, you’ll need to dice it.) Cook the chorizo and onions until meat is fully cooked and onions are translucent. Break up the chorizo somewhat, but leave a little bit chunky.

Add the garlic, and cook 1 minute more.

Add a little of the chicken stock to deglaze the pan. Add the rest of the stock and all remaining soup ingredients, except the lime juice. Simmer for about 30 minutes for flavors to merge and soy beans to soften.

Remove from heat, and stir in the lime juice.

Ladle out into serving bowls. Top each serving with some of the avocado*, grated cheese, and chopped cilantro. (If you are storing some of the servings in the refrigerator for later, you may add the avocado at the time of storage. If you are going to freeze this soup, don’t add the avocado until you are ready to serve.)

Notes:
• This soup (as most soups) tastes even better the next day, which makes it a perfect meal prep or make-ahead meal option.
• If you don’t eat pork, feel free to substitute any other chorizo or spicy sausage.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 342, Total Fat 20 g, Saturated Fat 5 g, Sodium 1175 mg, Potassium 531 mg, Total Carbohydrate 17 g, Dietary Fiber 10 g, Net Carbs 7 g, Sugars 7 g, Protein 20 g. Macros: 63% fat, 28% protein, 9% carbs.

© September 24, 2018 Roxana Lopez for Aunt Rocky’s.