Black Bean & Bacon Soup

So, I wish I had a photo to share with this recipe...but let's face it, black-ish soup isn't that appealing anyways. We also gobbled it up pretty quickly!

Soup
5 strips bacon , sliced (use a delicious thick cut!)
1 medium onion, diced
2 T. diced green chiles
2 cans black beans, undrained
4 cups chicken broth
1/2 cup taco sauce (can buy in a jar...or you can make it homemade for less money and more flavor!)

Homemade Taco Sauce (makes ~3 cups)
3 cups water
2 teaspoons cornstarch
1 6-ounce can tomato paste
3 tablespoons white vinegar
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper


Make the taco sauce first. Dissolve the cornstarch in the water and stir well (in a medium saucepan). Add the remaining ingredients and bring to a boil on medium-ish heat. Turn to medium-low and simmer five minutes. Let cool. Can be kept in refrigerator.


Cook bacon at medium heat in a dutch oven or large pot until crisp and delicious. Add onion and chiles and cook five minutes or until onion begins to brown. Stir in beans, broth, and taco sauce; bring to a boil, and reduce heat to low. Simmer 20 minutes. Puree soup with an immersion blender (or transfer to a food processor) until the consistency is to your liking.