- 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.