Ingredients
The following ingredients have 4 Servings
- 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
- 3 chipotle chiles in adobo sauce (from 7-oz can)
- 2 lb smoked chorizo sausage, sliced
- 3 large onions, chopped (3 cups)
- 3 tablespoons finely chopped garlic
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano leaves
- 2 teaspoons kosher (coarse) salt
- 1/2 to 1 teaspoon ground red pepper (cayenne)
- 1/2 teaspoon ground coriander
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (12 oz) lemon-lime carbonated beverage
- 1/2 cup dry red wine or additional chicken broth
- 1/2 cup water
- 3 cans (15 oz each) Progresso™ black beans, drained, rinsed
- 1 oz unsweetened baking chocolate, chopped
- 1/4 cup fresh lime juice (1 medium lime)
- 1/4 cup chopped fresh cilantro
- 1 container (8 oz) sour cream
Instruction
- In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
- Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
- Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
- Stir in lime juice and cilantro. Serve with sour cream.
