Black Bean and Turkey Chorizo Soup (with an egg on top)

This is an adaptation of another Rachel Ray recipe; it is a meal in and of itself. I used my own turkey chorizo but you can easily find it at the store (Whole Foods often has either chicken or turkey chorizo) or you can use regular chorizo.

1 T vegetable or canola oil
1/2 lb chorizo, cooked and crumbled
1 onion, chopped
1 jalapeno, small diced
4 garlic cloves, chopped
1 t ancho chili powder
1 t cumin
1 t coriander
salt to taste
2 cans black beans, not rinsed or drained
3 cups chicken stock

eggs, over easy
shredded or crumbled queso fresco
chopped cilantro
diced radish
pickled jalapenos
diced tomatoes
crushed tortilla chips

Cook the onion, garlic and jalapeno in the oil for about 5 minutes and then add all the spices, stirring for a couple of minutes. Add the chorizo.

In a blender, blend one can of beans with 1 cup of chicken stock. Add this to the pot and then the rest of the beans and stock. Simmer for about 10 minutes to allow the flavors to meld. Add salt to tastse. Fry one egg per bowl of soup and adorn with the accompaniments. Delicious!

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