# Ingredient List:
→ Meats
01 - 6 slices bacon, chopped
→ Vegetables and Aromatics
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 jalapeño, seeded and minced (optional)
07 - 2 (15 oz) cans black beans, drained and rinsed
08 - 1 (14.5 oz) can diced tomatoes
09 - 4 cups low-sodium chicken broth
→ Spices and Seasonings
10 - 1.5 teaspoons ground cumin
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon chili powder
13 - 0.5 teaspoon dried oregano
14 - Salt and black pepper, to taste
→ Lime Crema
15 - 0.5 cup sour cream
16 - Zest and juice of 1 lime
17 - Pinch of salt
→ Garnishes
18 - Chopped fresh cilantro
19 - Extra lime wedges
# Steps:
01 - In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving approximately 1 tablespoon of bacon fat in the pot.
02 - Add onion, carrot, celery, and jalapeño (if using) to the pot. Sauté for 5 to 6 minutes until vegetables are softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add cumin, smoked paprika, chili powder, and oregano. Cook for 30 seconds to bloom the spices and release their aromas.
05 - Add black beans, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Using an immersion blender, blend the soup directly in the pot until smooth and creamy, or leave slightly chunky as desired. Alternatively, blend in batches in a standard blender, then return to the pot.
07 - Season with salt and pepper to taste. Stir in half the cooked bacon, reserving the remaining bacon for garnish.
08 - In a small bowl, whisk together sour cream, lime zest, lime juice, and a pinch of salt until well combined.
09 - Ladle soup into bowls. Swirl with lime crema, sprinkle with reserved bacon and chopped cilantro, and serve with lime wedges.
