Banana Pepper-Leek Soup with White Beans and Crispy Chorizo - Rick Bayless

Ingredients

• 6 ounces (about 3/4 cup) Mexican chorizo sausage, casing removed
• 1 1/2 pounds (about 6 medium) leeks, roots cut off, cut in half lengthwise, thoroughly washed through all the layers, each half sliced crosswise into ¼-inch pieces
• 1 pound (about 6) fresh güero chiles (aka hot or mild banana peppers), stemmed, seeded and sliced crosswise ¼-inch thick
• 2 15-ounce cans white beans, drained OR 3 ½ cups home-cooked white beans, drained (divided use)
• 1 quart chicken broth
• Salt