A delicious soup with a spicy kick, created by Guest Chef Matt Tulpa (Private Chef).
2 T oil
4 oz chopped chorizo
4 oz diced pancetta
3 cloves garlic
1 dried ancho chili
2 t cumin seeds
3 bay leaves
1 medium onion, finely chopped
1 poblano pepper, seeded and finely chopped
1 cup cherry tomatoes, halved
3 T fresh oregano, roughly chopped
2 cups chicken stock
4 cups Jack's Quality Kidney Beans
1/2 cup thinly sliced scallions
1/4 cup fresh cilantro leaves
Over low heat in a pot, add the oil.
Cook the chorizo and pancetta until golden brown.
Add the onion, garlic, and ancho chili, cumin, bay leaves, onion, and poblano and cook until the onions are translucent.
Raise the heat to medium-high and add the tomatoes and oregano.
Once the tomatoes are slightly cooked, add the stock and beans and let simmer for 20-30 minutes, stirring occasionally.
Dish out and serve topped with scallions and cilantro.