Spicy Black Bean Soup

• 4 Slices Bacon, cut into 1/2" pieces
• 1 Cup Yellow Onion, finely chopped
• 3 Cloves Garlic, minced
• 1 Large Tomato, chopped
• 1 Tsp Ground Cumin
• 1 Tsp Chili Powder
• 2 Chipotle Chiles in Adobo, finely chopped
• 1 Tbs Red Wine Vinegar
• 2 Cans (14 1/2 oz) Black Beans, drained and rinsed
• 6 Cups Chicken Broth
• Salt and Pepper
• 1/4 Cup Sour Cream

1. In a large saucepan over medium heat, cook the bacon until the fat is rendered and the bacon is browned, about 8 minutes.
2. Add the onion and saute until translucent. Stir in the garlic, tomato, cumin, chili pwd, chipotle chiles, and red wine vinegar.
3. Add the beans, broth, and 1 teaspoon salt.
4. Raise the heat to high and bring to a boil.
5. Reduce the heat to low and simmer, partially covered, to heat through and blend the flavors, about 10 minutes.
6. In a blender or food processor, puree 2 cups of the soup, then return to the pan and reheat to serving temperature
7. Season to taste with salt and pepper.
8. Ladle the soup into bowls, garnish with the sour cream.

bacon, yellow onion, garlic, tomato, ground cumin, chili powder, chiles, red wine vinegar, black beans, chicken broth, salt, sour cream

Taken from www.epicurious.com/recipes/member/views/spicy-black-bean-soup-50150100 (may not work)