Mexican Bean Soup Recipe
- 3 cups water
- 2 (14.5 ounce) cans chicken broth
- 1 (10.3 ounce) package Archer Farms™ black beans
- 2 links Archer Farms™ chorizo, (from a 16-oz. pkg.)
- 1 (8 ounce) container light sour cream
- Archer Farms™ tortilla chips, crushed
- Bring water and broth to boiling in 3-quart saucepan. Add beans and seasoning packet. Reduce heat to low and cook 10 minutes.
- Meanwhile, crumble and cook chorizo in small skillet over medium heat, stirring occasionally, until chorizo is brown; drain.
- Stir cooked chorizo and sour cream into beans. Heat an additional 2 minutes or until hot. Top with tortilla chips.