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1
For the soup: Preheat oven to 400 degrees F. In a small bowl, combine breadcrumbs, chipotle powder, cumin, garlic powder, coriander, and paprika.
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2
Line a baking sheet with foil and spray with nonstick cooking spray.
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3
Place bacon strips on the baking sheet.
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4
Sprinkle breadcrumb mixture on top of bacon.
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5
Bake for about 15 minutes or until crispy.
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6
Remove from oven and set aside to cool.
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7
Once cooled, give the bacon a rough chop.
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8
In a large Dutch oven preheated to medium-high heat, add olive oil, onion, garlic, salt and pepper.
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9
Saute until onions have softened, about 4 minutes.
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10
Next, add chipotle, beans, and chicken stock.
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11
Bring to a boil and then simmer for about 1520 minutes.
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12
Once cooked, using an immersion blender, blend the soup carefully.
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13
Stir in the crumbled bacon.
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14
Taste the soup and add more salt and pepper if desired.
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15
Ladle soup into bowls and top with jalapeno cheddar crumble.
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16
For the crumble: Preheat oven to 400 degrees F. Place all of the ingredients in a food processor.
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17
Pulse to combine until pea-sized crumble forms.
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18
Spray a baking sheet with nonstick cooking spray.
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19
Place the crumble on the baking sheet and spread an even layer.
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20
Bake for about 710 minutes or until golden brown.
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21
Remove from oven and cool slightly.
