Creamy Black Bean Soup

This is a really good soup. I made some changes, but all in all I didn't veer from the original.

Source: http://dineanddish.net

adapted from Southern Living Magazine

Yield: 6 cups

Ingredients:
5 slices cottage style bacon ( I used turkey bacon)
1 cup medium onion, diced
2 garlic cloves, minced
1 32oz box Swanson’s chicken broth ( I used homemade stock)
4 (15-oz.) cans BUSH’S Black Beans, rinsed and drained ( I used 2)
1 (14.5-oz.) can diced tomatoes with zesty mild green chile's, undrained
1/2 teaspoons chili powder
1/2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
2 cups sweet corn
2 cups heavy whipping cream ( I used 1/2 c half and half)

Directions
Cook bacon in a large Dutch oven until crisp. Remove bacon, cut into bite size pieces and set aside.
Sauté onion and garlic in bacon grease oven over medium-high heat 4 to 6 minutes or until tender. Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
Process 1/2 of the batch of soup in a large food processor until smooth. Return to the Dutch oven, and stir in corn and bacon pieces. Simmer for 10 minutes, stirring occasionally. Add the 2 cups of heavy whipping cream and heat through, approximately 5 minutes (but do not boil). Remove from heat and serve.