Best 2 Black Bean And Smoked Chicken Soup Recipes
**Indulge in a Symphony of Flavors with Black Bean and Smoked Chicken Soup: A Culinary Journey That Will Delight Your Senses**
Embark on a culinary adventure with our tantalizing Black Bean and Smoked Chicken Soup, a heartwarming and flavorful dish that embodies the essence of comfort food. This enticing soup combines the smokiness of tender chicken, the heartiness of black beans, and the vibrant flavors of fresh vegetables, creating a symphony of textures and tastes that will delight your palate. Whether you're seeking a quick and easy weeknight meal or a hearty and satisfying soup to nourish your soul, this recipe is sure to become a staple in your kitchen. Discover the culinary magic that awaits you as you explore the detailed instructions and additional recipe variations provided within this article. From a classic Black Bean Soup to a hearty Chicken Noodle Soup and a zesty Mexican Black Bean Soup, each recipe promises a unique taste experience that will leave you craving more.
BLACK BEAN AND SMOKED CHICKEN SOUP
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
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
Categories Bean
Number Of Ingredients 22
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:
- Soak the black beans overnight: This will help them to cook more evenly and quickly.
- Use a variety of vegetables: This will give your soup more flavor and nutrients.
- Don't be afraid to experiment with different spices: Smoked paprika, cumin, and chili powder are all great options for this soup.
- Serve with your favorite toppings: Sour cream, avocado, and cilantro are all popular choices.
Conclusion:
This black bean and smoked chicken soup is a delicious and easy-to-make meal that is perfect for a cold day. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a comforting and satisfying soup, give this recipe a try.
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