3 slices turkey bacon, cooked
2 (15 oz. ea.) cans black beans (do not drain)
1 (15 oz.) can chicken broth (Swanson)
2 tbsp. extra virgin olive oil (EVOO)
2 tsp. minced garlic
1/2 white onion, chopped and diced
5 canned chipotle chiles in adobo sauce
3 tbsp. adobo sauce (from same can)
1 tsp. ground cumin

In blender, add 1 can of black beans, 2 chipotle chilies and sauce and 1/2 can of chicken broth. Puree until smooth, about 25 seconds. Set aside.

Heat oil in large pot over medium-high heat. Add onions and cook until soft, about 10 minutes. Add garlic and cumin: cook until fragrant, about 30 seconds more. Add remaining chicken broth, black bean puree, remaining can of black beans and liquid, 3 chopped up chipotle peppers, and chopped bacon pieces. Bring mixture to boil, reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 to 20 minutes.

Garnish with dairy sour cream and/or cilantro.

Note: This soup will be spicy. To reduce spiciness, leave out the last 3 chipotle peppers. The sauce will still be smokey flavored.

Submitted by: Chris St. John