Ingredients
- 4 strips bacon
- 1 onion, diced
- 2 cloves garlic, minced
- 1 quart chicken stock
- 1/2 tsp chipotle pepper
- 1/2 tsp oregano
- 2 (15-oz) cans black beans
- 2 cups frozen corn, thawed
- salt and fresh ground black pepper to taste
Instructions
Step 1
Slice up 4 strips bacon. Put them in a pot over medium heat. Brown them until crispy. Remove and set aside. Reserve 1 tbsp bacon fat in the pot, add 1 diced onion and some salt. Saute until the onion slices are soft a little bit. Add 2 cloves minced garlic, saute for 1 minutes.
Step 2
Add 1 quart chicken stock and 2 (15-oz) cans black beans in the pot. Give it a stir. Add 1/2 tsp chipotle pepper, 2 cups frozen corn, 1/2 tsp oregano and half of the bacon strips in the pot. We save the other half for garnish. Give it a stir. Bring it to a simmer. Then simmer for 30 minutes.
Step 3
Take a potato masher to mash the mixture well. Then simmer for 10-15 minutes. The onions should be soft. Add some salt and pepper, stir around. Let sit for a few minutes.
Step 4
Spoon the soup in a serving bowl, topped with the remaining bacon.
