Quick Mexican Black Bean Soup

Bacon fat is the perfect starter to sweat your vegetables in for soups. I made this soup in little to no time flat because I had a.) an idea (or a craving, really) b.) homemade chicken stock on hand (which fortifies and enriches any soup) and c.) some bacon fat.   And voila, a simple but addictive creamy Black Bean Soup that can be topped with some corn tortillas that we’ll quickly shallow fry for the ultimate garnish.

Bacon fat (a good spoonful to get your onions frying—the more fat, the longer you can sauté onions without them burning=more flavour in your soup)

1 onion, chopped

2 cloves garlic, roughly chopped

kosher salt, as needed

½ to 1 whole small chipotle pepper, chopped (these can really add heat)

1 tsp. whole cumin

3 ½ cups chicken stock (use homemade or your soup will be salt city)

1 can black beans, rinsed well

½ cup Herdez brand salsa (this is cheap, Mexican bottle salsa that has simple ingredients)


Heat bacon fat in a small pot and then sauté onions until soft

Add garlic and sauté a minute or two before adding chipotle and cumin. Saute this and then add chicken stock. Bring to a boil and season lightly with kosher salt

Add beans and salsa. Bring to a simmer; cook for about 20 minutes

Place all ingredients in a blender (works better than an immersion or hand blender). Blend until smooth and then return to the pot. Bring to a boil. At this point, a foaminess will rise to the surface which you will want to skim off.

The soup is essentially finished now, but you can simmer it longer if you want it thicker. Be sure to garnish with some chips and sour cream too!