Adobo chiles bring smoke and just the right amount of spicy heat to this smooth version of Mexican Black Bean Soup!
- 2 tbsp olive oil
- 1 pound uncured thick cut bacon (chopped in 1/2″ pieces)
- 1 medium yellow onion (finely diced)
- 3 15.5-ounce can Goya black beans (rinsed and drained)
- 6 cups chicken stock
- 1/2 7-ounce can sauce from chipotle peppers
- 3 each chipotle peppers in adobo (most seed removed, minced)
- 1/4 tsp white pepper
- 1 tsp salt
- 1 tbsp silver tequila (optional)
- In a large pot, heat oil over medium-high heat and add chopped bacon. Cooking, stirring occasionally, until bacon is brown and crispy about 7-8 minutes. If pan drippings darken too quickly, reduce heat.
- Using a slotted spoon, transfer bacon to a plate to save for garnishing the soup. Add onion to the pot and stir. Cook on medium heat until translucent, about 5 minutes. Add black beans and stir to incorporate with the onions.
- Add tequila to deglaze bacon drippings from pan, scraping the bottom of the pan. (If not using tequila, add chicken stock and scrape bottom of pan.)
- Add chicken stock, minced chipotle peppers, salt and pepper. Stir to combine. Cover and bring to a boil, about 10 to 15 minutes.
- Remove cover and reduce heat to medium-low. Using an immersion blender* blend ingredients to create a smooth texture. Cover again and let simmer for an additional 45 minutes, stirring occasionally.
*A countertop blender can be used if you do not have an immersion blender. Use caution as liquid will be very hot.
**For a chunkier texture, reserve 2 cups of the black beans before blending.
Optional garnish suggestions: Creme Fraiche, Cotija cheese or Bacon Corn Salsa
- Category: Soup
- Cuisine: Mexican