Black-eyed-pea and Mexican chorizo soup

INGREDIENTS

1 tsp

vegetable oil

1 lb

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

or 2 canned chipotle chiles

1/2 tsp

ground cumin

1/2 tsp

oregano

1/4 tsp

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 tbsp

lime juice

Salt

Black pepper

Sour cream, for garnishing

Lime wedges, for garnishing