Chipotle Bean Soup with Bacon

Ingredients

• 2 slices bacon, chopped
• Two 15-ounce cans of black beans, with liquid
• 1 cup chicken broth
• 1 garlic clove, minced
• 1/4 white onion, chopped, divided
• 2 canned chipotle chiles in adobo
• 2 tablespoons adobo sauce from can
• 1 teaspoon cumin, ground
• 1 teaspoon Mexican oregano
• Salt and pepper
• Crema or sour cream
• 2 limes, quartered

Directions

1. Put the chopped bacon in a large pot over medium-low heat. Let it cook until the pieces are crisp, then scoop them out with a slotted spoon, keeping as much bacon fat in the pot as you can. Turn off the heat, and set the bacon on paper towels to drain.
2. As the bacon cooks, combine the black beans with their liquid, chicken stock, one chipotle chile, and the adobo sauce in a blender. Blend until smooth. Add the garlic, half of the onion, cumin, oregano, and a pinch of salt, then puree again until smooth, about 30 seconds.
3. Set the pot back over medium heat and add the pureed bean mixture. Bring it to a boil, then lower the heat to a simmer and cook until the soup becomes thicker and deeper in color, about 10 minutes. Stir now and then so the beans do not catch on the bottom. Add salt and pepper to taste.
4. Spoon the soup into bowls, then top with chopped onion, sliced chipotle, crema, and fresh lime juice.