Author Notes
Black bean soup with smoky bacon, cheddar cheese, and a dollop of spicy chipotle crema. —Riley Wofford
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Ingredients
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4
slices thick-cut bacon, diced
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2
red onions, chopped
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4
garlic cloves, minced
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2 cups
low-sodium chicken broth
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1
(12 ounce) can diced tomatoes
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2 tablespoons
ketchup
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1 tablespoon
chili powder
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2 teaspoons
Worcestershire sauce
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4
(15 ounce) cans black beans, drained and rinsed
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Kosher salt
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Freshly ground black pepper
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1
lime, juiced
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1/2 cup
heavy cream
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1/4 cup
sour cream
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1
chipotle chile in adobo sauce, minced
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1 tablespoon
adobo sauce
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1/2 cup
shredded sharp cheddar cheese
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1/4 cup
chopped cilantro leaves
Directions
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Place a large saucepan over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Using a slotted spoon, transfer the bacon to paper towels to drain. Set aside.
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Add the onions and garlic to the pan and cook for 4 to 5 minutes, until softened. Stir in the chicken broth, tomatoes, ketchup, chili powder, Worcestershire sauce, and black beans and season with salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 30 minutes. Remove from the heat and stir in the lime juice. Using an immersion blender, purée the soup until thick and smooth.
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Whisk together the heavy cream, sour cream, chipotle chile, and adobo sauce in a small bowl to combine.
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Ladle the soup into bowls and garnish with the cheddar cheese, cilantro, reserved bacon, and a dollop of chipotle crema.
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