Black Bean & Smoked Chicken Soup
Yield: 4 Servings
1/2 c Dried black beans
2 c Water
1 Bay leaf
Light vegetable oil cooking spray
1/2 c Peeled and chopped broccoli stems
1/2 c Scraped & cubed carrot (1 medium carrot)
1 c Scraped & cubed celery (2 med. stalks)
1 c Chopped onion (1 medium)
1 tb Dried thyme
1 tb Dried basil
1/2 c Dry white wine
8 oz Boneless skinless chicken breast
4 tb Barbecue sauce (no oil type)
1 c Chicken stock, fat skimmed
12 oz Evaporated skim milk
2 c Broccoli florets
1 tb Cornstarch dissolved in 2 tb cold water
1 tb Liquid smoke
1 tb Worcestershire sauce
1 ts Tabasco sauce
1/4 c Chopped fresh cilantro
Pick over and rinse the beans. Put them into a large bowl and cover completely with cold
water. Let the beans soak overnight (or for at least 8 hours).
Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and the bay
leaf. Bring to a boil over medium heat and cook for 15 minutes. Reduce the heat to low and
simmer, uncovered, for about 20 minutes, until the beans are tender. Drain the beans and
discard the bay leaf.
Preheat the oven to 400 degrees.
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the
vegetable oil. Add the broccoli stems, carrot, celery, and onion. Cover, reduce the heat
to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and
wine. Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10
minutes on the top shelf of the oven. Remove the chicken from the oven and allow it to
cool just long enough to handle. Cut the chicken into small cubes.
Add the chicken, chicken stock, and beans to the stockpot. Cook over low heat for about 3
minutes, until thoroughly heated. Stir in the evaporated milk and the broccoli florets.
Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil. Add the
dissolved cornstarch and cook for 2 minutes more, stirring constantly. Stir in the liquid
smoke, Worcestershire sauce, and Tabasco sauce.
Garnish with chopped cilantro.
Source: In The Kitchen with Rosie
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