Mexican Black Bean Soup

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3 (15 1/2ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can tomatoes and green chilies (I use Rotel)
• 1  onion, finely chopped
• 1  tablespoon chili powder
• 3⁄4 teaspoon ground pepper
• 1  bay leaf
• 2  teaspoons ground cumin
• 5  garlic cloves, minced
• 1⁄4 lb bacon
• 4  cups chicken broth
•  sour cream
•  Mexican blend cheese, shredded

Directions

1. Cook bacon in large pot over medium heat until crisp, stirring frequently.
2. Remove bacon and chop coarsely.
3. Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
4. When onion is tender, add tomatoes and seasonings and stir until aromatic.
5. Add beans and broth.
6. Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
7. Serve with a dollop of sour cream and shredded cheese on top.