1 teaspoon vegetable oil
1 pound Mexican chorizo, removed from casing and crumbled
1/2 medium yellow onion, chopped
4 cloves garlic, chopped
15 oz. canned diced fire-roasted tomatoes, drained
1 or 2 canned chipotle chiles
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
6 cups cooked black-eyed peas in liquid
4 cups chicken broth
1/4 cup chopped cilantro plus more for garnishing
2 cups pepper jack, shredded (8 ounces)
1/2 cup finely crushed tortilla chips
2 tablespoon lime juice plus lime wedges for garnishing
Salt and black pepper to taste
Sour cream for garnishing
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.
From Homesick Texan