2 slicesbaconcut up into 1/2" pieces - (for vegan-friendly, sub 2 tsp olive oil)
½yellow oniondiced
3clovesgarlic,minced
2carrotschopped (1 cup diced)
10ouncesRotel tomatoesspicy or mild
1teaspoonground cumin
1teaspoonground chili powder
45ouncescanned black beansdrained and rinsed
4cupschicken brothor vegetable broth
Optional ingredients
sour cream
crushed corn chipsor tortilla chips
chopped cilantro
Instructions
In a 3 qt. saucepan or dutch oven, cook bacon pieces until fat has been rendered (about 5 minutes). Add onion and cook until translucent, then add spices, garlic, and carrots. Saute for 3 more minutes. Add Rotel tomatoes, and 1-2 cans of black beans (reserving one for later) and 3 cups of broth. Place on lid and cook for 30 minutes, or until carrots are tender.
Using a blender, mix remaining can of black beans and remaining cup of broth until smooth. Add mixture to soup, and cook an additional 5 minutes.
Garnish with crushed corn or tortilla chips, sour cream, and cilantro.