Turn burner to medium-high.   

Dice and render 3-5 slices of bac on in a little olive oil - just enough so that the bacon doesn't burn before it starts rendering.   

Dice a small red onion (or buy pre-diced to save time) and shred 2-3 carrots (or by pre-shredded to save time).  Dice 3-6  small red Fresno chiles depending on how hot you want the soup.   You can also use Habanero or any other fruity chile, but you probably want to go fruity rather than smoky.   

When the bacon is rendered and starting to get crispy, add the veg.  Add a tablespoon of concentrated tomato paste for depth of flavor.  Sauté until just beginning to soften.  It will keep cooking as the soup comes together.   Deglaze the pot with a splash of tequila (or brandy or bourbon or whatever you prefer).  

Add 4 cans drained, rinsed black beans.  Yes, of course you can start with dried beans, soak them overnight, cook them, etc.  But you're going to be taking a stick blender to this, so why?    Add 1 large carton chicken or turkey stock.  Reduce the heat to low.  

Season.  We use ~ heaping teaspoon each of cumin and oregano, two heaping teaspoons hatch red chile powder, + salt and pepper to taste.    

Let it come together and take a stick blender to the soup until about half the beans are broken up.   You could also scoop out a cup or two at a time and use a regular blender.   

Taste and adjust - we generally add some lime juice, Worcestershire sauce, a handful of goat cheese crumbles, a teaspoon of chile garlic paste  and a few dashes of Texas Pete...  

Give it a few more minutes, then serve.  Top with crumbled tortillas, cheese, sour cream - whatever you like.   We also often serve it with Carb Balance tortillas.