1 tbsp. olive oil
poblano pepper, fine diced
onion, fine diced
1 clove garlic, diced
2 slices bacon
1.5 tsp cumin
1 tsp chili powder
1/2 tsp oregano
2 cans black beans, rinsed and drained
2 tsp chipotle hot sauce (can add more for extra spicy)
greek yogurt, diced green onion, lime wedges (optional toppings)
heat 1 tbsp olive oil in a stock pot over medium heat. Add diced pepper, onions and saute two minutes. Add garlic, saute another minute. Add bacon and cook another minute. Add cumin, chili powder, oregano and saute 1 minute. Add beans, enough broth to cover beans by 1 inch, and hot sauce to taste. Simmer 10-15 minutes.
Remove bacon slices. Puree soup in pan with immersion blender. Simmer another 5 minutes to thicken.
serve topped with green onions, yogurt, squeeze of lime.
Makes 4 servings.