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Crock Pot Black Bean Chorizo Soup

Author: Lisa Longley


  • 12 ounces chorizo sliced into half moons
  • 2 large sweet potatos pealed and diced
  • 1 30 oz can black beans drained and rinsed
  • 2 TBSPs cumin
  • 2 tsps coriander
  • 4 cups chicken stock
  • 2 TBSPs hot sauce I use Franks
  • 1 15 oz can black beans


  • Sauté the chorizo for about a minute and a half over medium heat, until lightly browned. Add to the slow cooker .
  • Then add the sweet potatoes, the 30 oz can of drained black beans, the cumin, the coriander, the chicken stock, and the hot sauce to the slow cooker.
  • With the remaining 15 oz can of black beans, empty half of the can into the pot, undrained. Mash up the remaining beans in the can and toss them into the slow cooker too.
  • Stir the ingredients and cook on high for four hours or low for six to eight hours.