"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL
2 center-cut bacon slices, chopped
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon ground cumin, divided
1/2 teaspoon chipotle chile powder
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
How to Make It
Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.
Really easy and very tasty! I was surprised how spicy it was but liked it a lot! I made cheese, tomato and mushroom quesadillas. Yummy and delish! I think next time I might dial back the chipolte chili powder just a tad but otherwise superb recipe!
Very tasty. Made to directions except added one diced chorizo sausage to the blended soup & brought all back to temp. Subbed fat-free sour cream. Served with the recommended flour quesadillas. Very attractive in the bowl, with the dollop of cilantro cream. Good lunch on a snowy afternoon.
This was really good! Especially for how quick and easy it is. I did follow suggestions from other reviewers and used 2 cans of black beans and I think I used 3 slices of bacon. I used a whole onion (our onions would never be small enough to only equal 1/2 cup, so it was probably more like 3/4 or a full cup) and 2 cloves of garlic. I always have whole canned chipotle chiles on hand, so I diced about one whole one and probably threw about 1 teaspoon of the "sauce" in as well. Could definitely add more if you like a little heat, I try to keep it reasonable since I am serving a two year old and four year old. Added about an extra cup of chicken broth, but kept the tomatoes the same. I thought this was a perfect balance of bean to tomato flavor. I just used my hand blender and didn't puree super smooth, it's ok to have a little texture in this type of soup in my opinion. The cream is great, but the soup is still excellent without it!
I have made this recipe many times and it is always delicious. Don't skip the cream. It really gives it a nice flavor.
After making this recipe a ton of times as is, I have tried it with a few modifications. I doubled the beans, tomatoes, bacon and spices and it comes out as a thicker soup. I also only blend half the soup, because I like it a little chunky. This last time I used these little Knorr Chipotle cubes that I found in the hispanic isle at the grocery store and it gave it a nice kick. They are delicious and waaaay cheaper than Chipotle chili powder in the normal spice isle.
This was a good recipe! I would make a few changes, just based on what I like: add more bacon (so you can actually taste it), and use 2 cans of black beans and only 1/2 can of tomatoes. Also, don't forget to sprinkle some cheese on top! The Cilantro- Lime Cream is the best part and can definitely be used for other recipes too!