Black Bean & Smoked Chicken Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Dried black beans,
2 cup: Water,
1: Bay leaf,
Light vegetable oil cooking spray,
1/2 cup: Peeled and chopped broccoli stems,
1/2 cup: Scraped & cubed carrot,
, 1 medium carrot
1 cup: Scraped & cubed celery,
, 2 med stalks
1 cup: Chopped onion, 1 medium
1 tbsp: Dried thyme,
1 tbsp: Dried basil,
1/2 cup: Dry white wine,
8 ounce: Boneless skinless chicken breast,
4 tbsp: Barbecue sauce, no oil type
1 cup: Chicken stock, fat skimmed
12 ounce: Evaporated skim milk,
2 cup: Broccoli florets,
1 tbsp: Cornstarch dissolved in 2 tb cold water,
1 tbsp: Liquid smoke,
1 tbsp: Worcestershire sauce,
1 tsp: Tabasco sauce,
1/4 cup: Chopped fresh cilantro,
Directions:
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 from luhu.jp
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 from luhu.jp
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