Name: Black-eyed-pea and Mexican chorizo soup
Yield: 8
Ingredients: 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 or 3 15-ounce cans of black-eyed peas; 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 tablespoons lime juice; Salt; Black pepper; Sour cream, for garnishing; Lime wedges, for garnishing