1 tablespoon olive oil 4 slices uncooked bacon, finely chopped ½ a large onion, diced 1 teaspoon smoked paprika ½ teaspoon chipotle chili powder ½ teaspoon chili powder 2 cloves garlic minced 2 cups chicken or vegetable broth 1 15 oz. can crushed tomatoes 3 cans of 15.5 ounce black beans, drained but not rinsed 2 tablespoons of BBQ sauce 1 tablespoon maple syrup 2 teaspoons Kikkoman® Soy Sauce 1 teaspoon - 2 tablespoons Kikkoman® Sriracha Hot Chili Sauce (to taste) ¼ teaspoon freshly ground black pepper ¼ cup + 4 teaspoons chopped fresh cilantro 2 tablespoons sour cream for garnish 1 cup white cheddar or pepper jack cheese for garnish
Heat olive oil on medium heat in a large pot. Add the bacon and onions and cook for 5 minutes, stirring frequently.
Add the paprika, chipotle, chili powder, and garlic, stirring well to coat everything in the spices. Allow to cook for 30 seconds, stirring constantly.
Add your stock and up your heat to medium-high. Once it’s starting to simmer, add the tomatoes, beans, BBQ sauce, maple syrup, soy sauce, and sriracha. Stir well and allow to come to a simmer.
Cook the soup for 15 minutes and then add some pepper to taste along with the ¼ cup of cilantro.
Remove from heat and either blend with an immersion blender briefly, so as to only blend a portion of the beans, or put half of the soup into a blender, blend until smooth, and then pour back into the put with the unblended soup.
To serve, top with a dollop of sour cream, cheese, and cilantro.