Black Bean Soup with Chorizo and Braised Chicken

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akuhma

1 pound dried black beans

Kosher salt

2 pounds chicken drumsticks or thighs

Freshly ground black pepper

1 tablespoons canola or vegetable oil

6 ounces smoked Mexican or Spanish chorizo, cut into ¼-inch slices

8 scallions, finely sliced, greens and whites reserved separately

2 Serrano peppers, 1 finely chopped (about 2 tablespoons), the other thinly sliced for garnish

4 medium cloves garlic, minced (about 4 teaspoons)

2 teaspoons ground cumin

2 whole chipotle peppers in adobo sauce, finely minced, plus 1 tablespoon sauce from can

1 ½ quarts low sodium store-bough or homemade chicken broth

2 bay leaves

Sliced avocado, for serving

Fresh cilantro leaves, for serving

Sour cream or Mexican-style crema, for serving

1 lime, cut into 8 wedges

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