NEW MEXICO BLACK BEAN SOUP

New Mexico Black Bean Soup image

Provided by Diane Friederich @kitchenologist

Number Of Ingredients 19

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1 pound(s) bacon, cooked and crumbled
3 large jalapeno peppers (can be prepared ahead, see step 1)
1/2 small vidalia onion, peeled and chopped
1 large celery stalk with leaves, chopped
3 small sweet mini tri colored peppers
2 clove(s) garlic, minced
2 large roma tomatoes, seeded and diced
2 cup(s) chicken broth
1 can(s) (15 oz) fire-roasted crushed tomatoes
1/4 cup(s) ketchup
2 teaspoon(s) reduced sodium worcestershire sauce
3/4 teaspoon(s) ground cumin
1 teaspoon(s) hot new mexico green chile powder (or 3 canned whole chopped green chiles)
1/2 teaspoon(s) mexican oregano
1 small fresh yellow (uncooked) corn tortilla, finely cut/shredded
2 can(s) (15 oz.) black beans, drained not rinsed
1 can(s) drained nibblets sweet corn (or fresh cut corn from cob, with milk from cob)
1 bunch(es) cilantro, fresh (chopped)
1 small lime, cut in half (for juicing at end of cooking)

Steps:

Char jalapeno chiles on stovetop, barbecue or broiler until blackened. Quickly store in a tight paper bag to steam. These should be ready to peel in 10 minutes. Peel off blackened, blistered skin of pepper. Jalapeno chiles can be made ahead the preceeding day.
Using a large dutch oven, spray bottom lightly with cooking spray.
Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
Gently stir in beans, finely shredded tortilla, and corn.
Simmer for 30 minutes.
After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
Squeeze fresh lime juice into pot (or bowl) just before serving.
Serve warm. Can be served chunky, or if desired, pureed to smooth texture. Garnish: sour cream, shredded cheese, chives and/or more cilantro if desired.