Ingredients Jump to Instructions ↓

  1. 10 slices bacon, finely chopped

  2. 2 medium onions, chopped (about 2 1/2 cups)

  3. 6 garlic cloves , pressed

  4. 1 (14 1/2-ounce) can reduced-sodium chicken broth

  5. 1 1/2 cups canned chopped tomatoes

  6. 2 tablespoons ketchup

  7. 2 teaspoons Worcestershire sauce

  8. 1 tablespoon chili powder

  9. 4 (15 1/2-ounce) cans black beans , drained but not rinsed

  10. Kosher salt and freshly ground black pepper

  11. 1 bunch cilantro

  12. juice of 1/2 lime

  13. Thinly sliced scallions , for garnish

  14. Sour cream , for garnish

  15. Grated cheddar, for garnish

Instructions Jump to Ingredients ↑

  1. Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes , ketchup, Worcestershire, and chili powder . Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

  2. Meanwhile, pick off all the thick stems from the cilantro . Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.


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