This recipe for black bean and bacon soup is absolutely delicious. I was looking to make a light mid-afternoon Saturday lunch …. It’s raining out… and this soup sounded so good… I had to try it. It’s quick and very easy.
So I made the soup and some Mini Buffalo Chicken Empanadas…. a perfect lunch.
I used hickory smoked thick cut bacon mostly because that’s what I had on hand and it added so much flavor… that I recommend you use that…. I will from now on.
The recipe calls for 4 Ortega Yellow Corn Taco Shells, crumbled…. I substituted crushed tortilla chips.
I also garnished it with a little chopped green onion and shredded cheese.
The recipe is from the folks at Ortega and was in a soft book titled “Mexican Fiesta Recipes”. It really is excellent.
Black Bean and Bacon Soup Recipe:
All you need:
5 strips of hickory smoked bacon
1 medium onion, diced
2 tablespoons Ortega Diced Green Chiles
2 cans (15 oz. each) black beans, undrained
½ cup Ortega Taco Sauce
4 cups chicken broth
½ cup sour cream (for garnish)
4 Ortega Yellow Corn Taco Shells, crumbled (for garnish)
Shredded cheddar or Mexican blend cheese (optional for garnish)
Chopped green onions (optional for garnish)
All you need to do:
In a large pot, cook bacon over medium heat for 5 minutes, stir several times to prevent burning.
Add the onions and diced green chiles. Cook for 5 minutes or until the onions begin to brown.
Add the entire contents of both cans of black beans, taco sauce and chicken broth. Stir to combine and bring to a boil.
Reduce heat and simmer on low for 20 minutes to combine flavors.
Remove half of the soup and puree in a food processor (I used a blender).
Return pureed soup to pot and stir to combine.
Serve in soup bowls and garnish as desired.
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