I prefer using dried beans but if you are in a pinch and a rush, substitute canned black beans (14-ounce can) to speed up the process, just rinse them under cold water before using. There’s also no need to par cook them so start with sautéing the onions and also reduce the overall cooking time.
Add soaked beans to medium pot. Cover with cold water. Bring to a boil over high heat. Reduce heat to low. Simmer uncovered until beans just begin to soften, about 20 minutes. Drain and discard liquid. Set beans aside until ready to use.
In a large pot, heat vegetable oil on high. Add the onion and sauté until soft and golden, about 4 to 5 minutes. Add the smoked bacon and cook until golden, about 3 to 4 minutes. Add chipotle chile, cumin, carrots, celery, red pepper, bay leaf and chicken stock. Bring to a boil. Add the partially cooked beans. Reduce heat to low. Simmer until vegetables are almost tender, about 25 minutes. Add tomatoes, cover and continue to cook soup until beans are tender and soup has thickened, about 15 to 20 minutes.
Transfer 1/3 of soup to food processor or blender, puree until smooth. Pour pureed mixture back into remaining soup. Stir to blend. Finish with chopped fresh coriander. Serve immediately.