food and wine magazine
1/4 pound sliced bacon, cut into bits (around 6 slices)
1 onion, chopped
1 tablespoon chili powder
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon Tabasco sauce
2 teaspoons dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1 pound of leftover roasted turkey breast cut into 1 in cubes
10 ounces spinach, stems removed, leaves washed and cut crosswise into strips
In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot. If you use center cut bacon I found that you don't have to drain off the fat.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the bacon. You can add the spinach in at this point and cook for a minute, or if you aren't planning on eating all at once you can add the spinach to the very hot bowls of soup and let them wilt in the bowls so you don't have wilty spinach in your leftovers.
Serve with grated cheddar cheese and fritos or Tostidos. If you want to make it a little lighter eliminate the toppings.
Serves 2 dinner portions and 2 lunch portions or 3 large dinner portions.
Approximately 300 calories per serving