Best 2 Black Bean And Smoked Chicken Soup Recipes

Indulge in the culinary delight of black bean and smoked chicken soup, a hearty and flavorful dish that tantalizes the taste buds with its rich, smoky, and slightly spicy notes. This delectable soup is a perfect blend of tender smoked chicken, nutrient-packed black beans, aromatic spices, and a captivating broth that warms the soul on a chilly day. Whether you're seeking a comforting meal to nourish your body or a satisfying dish to impress your loved ones, this black bean and smoked chicken soup promises an unforgettable culinary experience.

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BLACK BEAN AND SMOKED CHICKEN SOUP

Black Bean and Smoked Chicken Soup image

Make and share this Black Bean and Smoked Chicken Soup recipe from Food.com.

Provided by lazyme

Categories Chicken Breast

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup dried black beans
2 cups water
1 bay leaf
vegetable oil cooking spray
1/2 cup broccoli, peeled and chopped
1/2 cup carrot, scraped & cubed
1 cup celery, scraped & cubed (2 medium)
1 cup onion, chopped
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 cup white wine
8 ounces chicken breasts
4 tablespoons barbecue sauce
1 cup chicken broth
12 ounces evaporated skim milk
2 cups broccoli florets
1 tablespoon cornstarch, dissolved in
2 tablespoons water
1 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 cup fresh cilantro

Steps:

Pick over and rinse the beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or 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 oven to 400ºF.
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 1/2.
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, and tabasco sauce.
Garnish with the chopped cilantro.

ROSIE DALEY'S BLACK BEAN AND SMOKED CHICKEN SOUP

ROSIE DALEY'S BLACK BEAN AND SMOKED CHICKEN SOUP image

Categories Bean

Number Of Ingredients 22

Ingredients

1/2 cup dried black beans
2 cups water
1 bay leaf
Light vegetable oil cooking spray
1/2 cup peeled and chopped broccoli stems
1/2 cup scraped and cubed carrot (1 medium carrot)
1 cup scraped and cubed celery (2 medium stalks)
1 cup chopped onion (1 medium onion)
1 tbsp dried thyme
1 tbsp dried basil
1/2 cup dry white wine
8 oz. boneless, skinless chicken breast
4 tbsp barbecue sauce (no-oil variety)
1 cup chicken stock, fat skimmed off
12 oz. evaporated skim milk
2 cups broccoli florets (1 bundle)
1 tbsp cornstarch dissolved in 2 tbsp cold water
1 tbsp liquid smoke
1 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1/4 cup chopped fresh cilantro (for garnish)
Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html

Steps:

Pick over and rinse beans. Place in large bowl and cover completely with cold water. Let the beans soak overnight (or at least 8 hours). THE NEXT DAY: Drain the beans and transfer them to a medium saucepan. Add the 2 cups water and bay leaf. Bring to 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 beans and discard bay leaf. Preheat oven to 400 degrees F. 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 on the top shelf of the oven at 400 degrees F for 10 minutes. 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 more, stirring constantly. Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce. Garnish with chopped cilantro. Makes 4 servings Fat per serving = 3.6 grams Calories per serving = 368 Click here to view: http://www.recipelink.com/msgbrd/board_5/2010/MAR/2982.html

Tips:

For a smoky flavor, use smoked chicken or smoked paprika.
Add a can of fire-roasted tomatoes for a little extra heat.
If you don't have any chicken broth, you can use vegetable broth instead.
Add some chopped cilantro or parsley for a fresh flavor.
Serve the soup with a side of cornbread or tortilla chips.

Conclusion:

This black bean and smoked chicken soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy soup recipe, give this one a try.