Corn Bacon and Onion Soup

Instructions

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.

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.

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.

4. Spoon the soup in a serving bowl, topped with the remaining bacon.