Black Bean Bacon Soup

Snagged this one from a friend who got it off the Food Network.

10 slices of bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1 1/2 c. canned chopped tomatoes
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tbsp. chili powder
4 (15 1/2-ounce) cans black beans, drained
salt and black pepper
1 bunch cilantro
juice of 1/2 lime

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup Worcestershire sauce, and chili powder. Stir in the beans, turn up the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash and shake dry. Chop the cilantro coarsely and stir into soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with garnishes (e.g. sour cream, scallions, grated cheddar cheese).