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Under 30 Minutes

Spicy Southwestern Soup with Chorizo

Never throw out the sauce in a can of chipotles in adobo again! The smoky, tangy flavor makes it a great base for all kinds of dishes, including this oh-so-simple lunchtime soup.

  • Prep:
  • Total Time:
  • Servings: 1

Photography: Bryan Gardner

Source: Martha Stewart Living, September 2016

Ingredients

  • 1/4 cup frozen peas, thawed
  • 1/2 cup black beans, drained and rinsed
  • 2 teaspoons chipotle-in-adobo sauce (without any chiles)
  • 1/3 cup very thinly sliced white onion
  • 1/2 cup packed baby spinach leaves, very thinly sliced
  • 1/4 cup very thinly sliced dried chorizo
  • Kosher salt

Directions

  1. Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.

  2. When you're ready to eat, fill the container almost to the top with water, seal, shake, remove the lid, and microwave for 2 minutes.

  3. Season with salt, reseal, gently swirl, and enjoy.

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