"Eating black bean soup all my life with my Guatemalan mother, this is the very best recipe that we have put together over the years. It cannot be beat! Serve with a dollop of sour cream and some fresh cilantro leaves, or for some crunch, some crumbled tortilla chips on top."
Mix hot water and chicken stock concentrate in a bowl until dissolved; pour into a blender. Add 1 can black beans, chipotle pepper, and adobo sauce; puree until smooth.
Place bacon in a large pot and cook over medium heat, turning occasionally, until crispy, 5 to 8 minutes. Transfer bacon to a plate lined with paper towels using a slotted spoon, reserving grease in the pot.
Stir onion, green bell pepper, and red bell pepper into the bacon grease in the pot; cook until soft, about 10 minutes. Add garlic, cumin, and black pepper; cook until fragrant, 30 to 45 seconds.
Stir black bean puree into the pot. Add remaining 2 cans black beans, bacon, diced tomatoes, and cilantro; bring to a boil. Simmer soup, stirring occasionally, until flavors combine, 20 to 30 minutes.
You can adjust the spiciness of this recipe by adding more chipotle peppers from the cans when pureeing. It's very important to only use the Goya® canned chipotle peppers for this recipe, as other brands have different levels of spiciness and you could wind up with a very spicy soup.
To make it a vegetarian soup, use canola oil instead of bacon grease, and substitute vegetable stock for the chicken stock.