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Smokey Black Bean Soup

2 cups dried black beans
8 cups water
2 thick slices of bacon
1 small onion, diced
1 medium carrot, diced
1 1/2 tbsp garlic, minced
1 smoked ham hock
1 tbsp cumin seeds, toasted then ground
1 tsp chile powder
1 bay leaf
1/2 tsp dried oregano
1/3 cup pureed chipotle in adobo
3 cups leftover chicken, shredded into bite-sized pieces
3/4 cup cilantro leaves, roughly chopped
juice from 1 plump lime
kosher salt and freshly cracked black pepper
cooked rice

For Topping:
vine-ripened tomatoes, diced
avocado, peeled and diced (the avocado will stay green longer if you toss it with some lime juice)
red onion, finely diced
fresh cilantro leaves
sour cream

Place a large pot on the stove over medium heat. Preheat the pot. Once the pot is hot, add the bacon slices. Fry the bacon over medium heat until the bacon is crispy and most of the fat has rendered out, flipping once. Remove the bacon from the pan and place onto a paper towel to drain.

Using the rendered bacon fat for your oil, sweat the diced onion and carrot over medium heat. Allow the veggies to cook for about 10 minutes, or until the onions are translucent, stir occasionally. Add the minced garlic, ground cumin, chile powder, bay leaf, oregano, and black beans to the pot. Stir to combine. Allow the herbs to saute for about 1 minute in order for them to release their oils. Add the pureed chipotle in adobo. Stir. Add 8 cups of water, the ham hock, and a liberal pinch or two of kosher salt and freshly cracked black pepper to the pot then stir to combine. Raise the heat to high. Bring the pot of beans to a boil then reduce the heat to low. Simmer the beans over a low heat for approximately 1 1/4 to 1 1/2 hours, stirring occasionally, or until the beans are completely tender . Add the leftover shredded chicken and roughly chopped cilantro leaves to the pot, stir. Allow the chicken and cilantro to simmer with the soup for about five minutes, just long enough to heat the chicken through. Add the juice from 1 plump lime. Stir to combine, then taste the soup. Adjust the seasoning levels as necessary with kosher salt and black pepper. Serve the beans over freshly cooked rice and top with diced tomatoes, avocado, red onion, cilantro leaves, and sour cream. For an extra kick, add some sliced fresh jalapeños or serranos. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Leftover Chicken? Make a Soup.
http://www.whatwereeating.com/recipes/leftover-chicken-make-a-soup/