Sopa de judías pintas

Ingredientes

• 1 tablespoon oil
• 15 slices smoked bacon (5 ounces/150g)
• 1 large onion
• 1/2 red bell pepper
• 3 cloves garlic
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon coriander (dried)
• 1/8 teaspoon cinnamon
• 1 tablespoon tomato paste
• 2 cups chicken broths (480ml)
• 3 cans kidney beans (with liquid) (14-oz/400ml)
• 1 can crushed tomatoes (14-oz/400ml)
• 2 teaspoons lime juice
• chopped cilantro leaves
• salt and pepper (to taste)
• fried/baked tortilla strips or crushed tortilla chips
• avocado
• sour cream
• shredded sharp cheddar

Preparación

1. 1

   Dice the onion, finely chop garlic, cut bell pepper into small cubes, and bacon into 3/4-1 inch cubes (2-2.5 cm).

2. 2

   Heat the oil in a large pot over medium heat. Add the bacon and cook for a couple of minutes until it's browned and crispy. Transfer the bacon with a slotted spoon/spider strainer to a plate, leaving the oil/fat in the pot (you should have about 2-3 tablespoons of fat).

3. 3

   Add the onion and bell pepper, cook for about 4-5 minutes until the onion is soft.

4. 4

   Add the garlic and all the spices, cook for 30 seconds.

5. 5

   Add the tomato paste and cook for a minute.

6. 6

   Add kidney beans with their liquid, crushed tomatoes, and broth to the pot. Bring to a boil then simmer over low heat for 15 minutes.

7. 7

   Take the pot off the heat. Puree half of the soup with a blender, add it back to the pot (you can also blend the whole soup but I prefer it part creamy part chunky). Season the soup with lime juice, salt, and pepper to taste.

8. 8

   Assemble: ladle soup into bowls, stir in some chopped cilantro, top with reserved bacon, diced avocado, shredded cheddar, tortilla strips/crushed tortilla chips, and a dollop of sour cream.

9. 9

   Enjoy!