Chorizo and Black Bean Soup with Eggs

1 tablespoon EVOO or vegetable oil

1/2 pound raw chorizo, casing removed adn meat crumbled or chopped

1 onion, chopped

2 serrano or jalapeno chile peppers, thinly sliced or chopped

3 – 4 cloves garlic, thinly sliced or chopped

1 tablespoon ancho chili powder (a scant palmful)

1 teaspoon ground cumin

1 teaspoon ground coriander

Salt and pepper

2 15 ounce cans black beans

3 cups chicken stock

4 eggs

Tortilla chips

Optional toppings: crumbled queso fresco or other mild cheese, sliced scallions, pickled jalapenos, diced tomotoes, chopped cilantro

In a dutch oven or heavy pot, heat the EVOO (or vegetable oil), 1 turn of the pan, over medium-high heat. Add the chorizo and cook until crisp at the edges, 2 minutes. Add the onion, chiles, garlic, chili powder, cumin and coriander; season with salt and pepper. Cook, stirring, to toast the spices for a couple of minutes.

In a blender or food processor, puree 1 can beans and 1 cup chicken stock. Add to the dutch oven along with the remaining 1 can beans and 2 cups stock. Simmer over medium-high heat for a few minutes to thicken.

Meanwhile, cook the eggs by poaching or frying over easy.

To serve, line the edges of soup bowls with a few tortilla chips. Add the soup, an egg on top for mixing in and any of the toppings you like.

Serves 4

Chorizo Chilaquiles

1 lb. tomatillos, husked, washed and quartered
2 jalapeños
1 large white onion, cut into 8 pieces
6 cloves garlic, unpeeled
1/2 bunch cilantro
2 oz. fresh chorizo, removed from skins
1/2 c. chicken broth
8 oz. Tortilla chips
4 oz. Monterey Jack cheese, coarsely grated
4 radishes, very thinly sliced
1 avocado, cut into small pieces
2 tbsp. fresh lime juice (from about 1 lime)

Heat oven to 425°F. Heat a 12-inch oven-safe skillet over medium-high heat and cook the tomatillos, 1 jalapeño, the onion, and garlic, shaking the pan occasionally, until tender and slightly charred, 8 to 10 minutes.

Peel the garlic and remove the seeds from the cooked jalapeño, if desired. Transfer all of the ingredients to a food processor and purée until smooth. Roughly chop half the cilantro (including the stems), transfer to the food processor and pulse to combine.

Wipe out the skillet, add the chorizo and cook over medium heat, breaking up with the back of a spoon, until crispy, 5 to 7 minutes. Transfer to a paper towel-lined plate and wipe out the skillet.

Return the tomatillo mixture to the skillet along with the chicken broth and bring to a simmer. Reduce heat to low and gently simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the chips and gently turn to coat in the sauce. Sprinkle the cheese on top; bake until the cheese is bubbling and melted and the chips are starting to crisp,12 to 15 minutes.

Meanwhile, pick the remaining cilantro leaves and transfer to a medium bowl. Very thinly slice the remaining jalapeño and add to the bowl. Add the radishes, avocado, and lime juice and gently toss to combine. Spoon over the finished chilaquiles and top with the crispy chorizo.

Serves 4

PER SERVING 554 CAL, 31.5 G FAT (8.5 G SAT FAT), 36 MG CHOL, 591 MG SOD, 16 G PRO, 57 G CAR, 10 G FIBER

Corn and Potato Chowder

12 oz. red potatoes, cut into 3/4-in. pieces
1 medium onion, chopped
1 bulb fennel, cut into 1/4-inch pieces, plus fronds for serving
1 1/2 c. frozen corn
2 cloves garlic, finely chopped
3 oz. cured chorizo, cut into 1/4-inch pieces
2 tbsp. all-purpose flour
kosher salt
black pepper
4 c. low-sodium chicken broth
6 sprigs fresh thyme
1/3 c. half-and-half

In a 5- to 6-quart slow cooker, toss the potatoes, onion, fennel, corn, garlic, and half the chorizo with the flour and 1/2 teaspoon each salt and pepper.

Stir in the chicken broth and thyme and cook, covered, until the potatoes are tender, 5 to 6 hours on low or 3 1/2 to 4 1/2 hours on high.

Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.

Discard the thyme sprigs from the chowder, then stir in the half-and-half. Sprinkle the crispy chorizo and fennel fronds over the top, if desired.

PER SERVING 311 CAL, 12 G FAT (4 G SAT FAT), 26 MG CHOL, 600 MG SOD, 15 G PRO, 37 G CAR, 4 G FIBER.

4 servings