Black Bean Soup

1: Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed.

2: Rinse remaining 2 1/2 cans of black beans in a colander and set aside.

3: Heat a large pot over medium heat.

4: Add bacon and cook until nearly crisp, tossing occasionally.

5: Add in onions and poblano pepper, and sauté for 3 minutes.

6: Add garlic and sauté for 1 minute longer.

7: Stir in remaining chicken broth (3 cups).

8: Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin, chili powder, and season with salt and pepper to taste.

9: Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.

10: Thin with more broth if desired.

11: Stir in lime juice and cilantro, and serve warm with desired toppings.