Black Bean-Tomato Soup With Cilantro-Lime Cream - cooking recipe

Ingredients

2 center-cut bacon, slices chopped
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon ground cumin, divided
1/2 teaspoon dried chipotle powder
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added organic diced tomatoes, undrained
1 (14 ounce) can reduced-sodium fat-free chicken broth
1/4 cup reduced-fat sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice

Preparation

Cook bacon in a large saucepan over medium heat until crisp.
Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
Add onion and celery to pan; cook 5 minutes or until celery is tender.
Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute.
Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil.
Cover, reduce heat, and simmer 10 minutes.
Place half of bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.