Black Bean-Tomato Soup with Cilantro-Lime Cream

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes diced organic undrained canned
• 0.3 cup celery chopped
• 0.5 teaspoon chipotle chile powder 
• 14 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon cilantro leaves fresh minced
• 1  garlic clove minced
• 1 teaspoon ground cumin divided
• 1 tablespoon juice of lime fresh
• 0.5 teaspoon lime rind grated
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 0.5 cup onion chopped ( 1 small)
• 2 slices center-cut bacon chopped

Equipment

• bowl
• frying pan
• sauce pan
• blender
• slotted spoon

Directions

1. Cook bacon in a large saucepan over medium heat until crisp.
2. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside.
3. 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.
4. Place half of bean mixture in a blender.
5. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
6. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
7. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.
8. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl.
9. Drizzle cream over soup.