Place dried black beans in a large pot and cover with cold water. Allow them to sit overnight.
1 pound dried black beans
Drain the water, cover the beans with fresh water, and place on the stove over high heat.
Bring everything to a boil, then reduce the heat and simmer for approximately 1½ hours or until the beans are soft. Drain in a colander.
In the same pot, combine the bacon, onion, and garlic. Cook over medium heat, stirring occasionally, until the onions are soft, about 10 minutes.
4 slices turkey bacon, 1 medium onion, 3 cloves garlic
Stir in the cumin and cook for an additional minute.
1 teaspoon ground cumin
Add the black beans, tomatoes (with juice), and chicken stock, then bring everything to a boil. Cover, reduce the heat to low, and simmer for about 10 minutes.
14 ounce diced tomatoes with green chiles, 14 ounces low sodium chicken stock
Uncover and let the contents cool for about 15 minutes.
Transfer 2 cups of the soup to a food processor and puree.
Add the pureed soup back to the pot. If it seems too thick, add up to a half cup of water.
Combine the sour cream, lime juice, cilantro, and jalapeño Tobasco sauce in a small bowl.
¼ cup sour cream, 4 teaspoons freshly squeezed lime juice, 1 tablespoon fresh cilantro, ½ teaspoon jalapeño Tabasco sauce
Divide the soup into bowls and drizzle with the sauce.