Black-Eyed-Pea And Mexican Chorizo Soup - cooking recipe

Ingredients

1 teaspoon vegetable oil
1 lb chorizo sausage, removed from casing and crumbled (Mexican)
1/2 medium onion, chopped
4 garlic cloves, chopped
15 ounces diced fire-roasted tomatoes, drained
1 -2 canned chipotle chile
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
6 cups cooked black-eyed peas (cooked in liquid or chicken broth)
1/4 cup chopped cilantro, plus more for garnishing
2 cups shredded pepper jack cheese
1/2 cup finely crushed tortilla chips
2 tablespoons lime juice, plus lime wedges for garnishing
salt and pepper
sour cream, for garnishing

Preparation

On medium-low, heat the oil in a skillet and add the chorizo. Cook for 10 minutes or until browned, breaking up any large pieces. With a slotted spatula, remove the cooked chorizo from the skillet and place in a large pot. Leaving the oil in the skillet, add the onions and cook on medium-low heat until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.
Transfer the onions and garlic to a blender and add the tomatoes, chipotle chiles, cumin, oregano and allspice. Blend until smooth and pour the blender contents into the pot that holds the chorizo. Add to the pot the black-eyed peas and their liquid, the chicken broth and the cilantro. Bring the pot to a boil and then turn down the heat to low and simmer uncovered for 15 minutes. Add the shredded cheese and while occasionally stirring, continue to cook until the cheese has melted, about 5 minutes. Stir in the crushed tortilla chips and simmer for 10 more minutes. Add the lime juice and then taste and adjust seasonings, adding salt and black pepper.
Serve with sour cream, cilantro and lime wedges.