Two 14.5 ounce cans black beans, drained 1-2 teaspoons gf chipotle hot sauce 1 teaspoon olive oil 2 cups water 4 strips thick bacon, chopped 1 cup cooked white rice 1/4 cup onion, chopped 1 garlic clove, minced 1/4 teaspoon dried oregano 1/8 teaspoon cumin 2 cups gf chicken broth 1/4 teaspoon cayenne pepper One 14.5 ounce can diced tomatoes and green chiles, undrained 2 gf corn tortillas, cut into 1/4" strips 1/4 cup cheddar cheese, finely shredded
Heat oil in a large stock pot over medium-high heat. Add onion and saute until tender, add garlic and saute one more minute. Add beans, bacon, chipotle hot sauce, water, oregano, cumin and chicken broth; bring to a boil. Simmer for 30 minutes.
Place 1 cup of soup in a food processor and process until smooth.
Return to pan. Stir in tomatoes and rice; cook until heated through.
Preheat oven to 350 degrees F.
Place tortilla strips on a greased baking sheet and bake for 5 to 7 minutes, until toasted and crisp.
Ladle soup into bowls and top with tortilla strips and cheese. Serve
You can find gluten-free hot sauces in hot sauce specialty stores or some grocery stores.