I made this soup and jarred it for gifts for my family this year for Christmas. It was a hit and of all the soups I make this one is Luke’s favorite, by far, so he was pretty excited when we had a bit left over to enjoy for ourselves too. We eat this soup often and I try to have some in the freezer at all times as a yummy go to meal. We love to eat this with jalapeno corn bread or over baked potatoes. Yum! There are tons of fun toppings you can garnish it with so it can be a really fun meal too.
This recipe is inspired by a recipe from Dave Lieberman of the Food Network. The recipe below is easily doubled, makes great leftovers and freezes well. Made as is will make enough for 8 to 10 servings. The longer this soup simmers the more the flavors meld but it can also be a great quick weeknight meal.
Ingredients
8 slices bacon, finely chopped
2 1/2 cups chopped onions,
6 cloves minced garlic
2 cups chicken broth
2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
8 slices bacon, finely chopped
2 1/2 cups chopped onions,
6 cloves minced garlic
2 cups chicken broth
2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
4 (15 1/2-ounce) cans black beans, drained but not rinsed
1/2 cup diced green chilies (canned is fine)
1/2 cup diced green chilies (canned is fine)
Kosher salt and freshly ground black pepper
1 bunch cilantro
Put the bacon and onion in a large pot over medium heat. Cook until it starts to give up its fat, and the onions begin to soften. Stir in the garlic and cook for about a minute. Add the broth, tomatoes, ketchup, Worcestershire, chili powder and cumin. Stir in the beans and green chilies, turn the heat to high and bring to a boil. Turn the heat down so the soup is gently simmering and cook 10 minutes. Season with salt and pepper to taste.
1 bunch cilantro
Put the bacon and onion in a large pot over medium heat. Cook until it starts to give up its fat, and the onions begin to soften. Stir in the garlic and cook for about a minute. Add the broth, tomatoes, ketchup, Worcestershire, chili powder and cumin. Stir in the beans and green chilies, turn the heat to high and bring to a boil. Turn the heat down so the soup is gently simmering and cook 10 minutes. Season with salt and pepper to taste.
Chop the cilantro and stir it into the soup after it has had the chance to simmer for a bit. Serve warm with whatever garnishes you fancy or serve over baked potatoes for a hearty meal.
As always if you have any feedback or suggestions I would love to hear it!
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