Smoked Chicken And Black Bean Soup Food

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

SOUP OF BLACK BEANS AND SMOKED CHICKEN

Steps:

• Rinse and file over beans. Soak in water to cover amply overnight. Drain, when ready to proceed.
• Remove tender from each chicken breast, and set aside for another purpose. Season chicken with salt, pepper and olive oil, put on a round, French rack, choosing a skillet, of sufficient size, that the rack can sit upon it, without sinking.
• Put the wood chips in the skillet. Put on a burner, and set to high. Heat until they begin to smoke. Heat oven to 450 degrees. Place chicken on skillet, cover with a double or triple layer of aluminum foil.
• Place into the oven and allow to bake and smoke for 10 minutes. Remove, uncover, and set aside. While the soup cooks, cut the chicken breasts into thin julienne strips, and set aside.
• Put a tablespoon of oil into a suitable soup pot or oven, and add the bacon and a little pinch of salt. Cook crisp, stirring often. Add the onions, celery. Cook till lightly gold. Stir in the garlic and bay leaves, stirring for a moment, then add the spices.
• When they begin to toast lightly, add the drained black beans and the chicken stock.
• Cook gently until the beans are tender. Season with salt and pepper. Retrieve one-fourth of the soup and purée it in a food mill or food processor. Return to the pot, and add the chicken, simmer for just a few moments to marry the flavors, but do not let the chicken overcook.
• Send in hot bowls, or send out in a warm tureen.

BLACK BEAN AND SMOKED CHICKEN SOUP

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.

"GEORGE'S AT THE COVE" BLACK BEAN SOUP

Steps:

• In 1/4 cup butter, saute carrots, onion, celery and broccoli stems for 5 minutes.
• Add thyme, oregano and basil; saute 5 minutes more.
• Add wine and deglaze pan.
• Add hot chicken stock and reduce by one-third.
• Add Worcestershire sauce, Tabasco, smoked chicken, beans and broccoli florets; simmer 5 minutes.
• Add cream, simmer 5 minutes more and season to taste (thicken with cornstarch if desired).
• Drop in remaining butter, piece by piece, stirring until melted and serve immediately.
• Smoked Chicken: On a covered grill, slightly smoke boneless chicken, cooking to medium rare (about 30 minutes).
• Chef Meskan uses applewood chips and does not allow the grill to become too hot.

SMOKED CHICKEN AND BLACK BEAN SOUP

Steps:

• Drain beans, set aside. Cook bacon in a large pot over medium heat for 2-3 minutes. Add onion, celery and jalapeno. Season with black pepper and cook until vegetables begin to get soft, about 5 minutes. Add garlic, cook 1 more minute.
• Add bay leaf, cilantro stems, beans, and chicken broth. Bring to a boil quickly over high heat. Lower heat and simmer for 20-30 minutes until beans are tender. Remove and discard bay leaf.
• Cut chicken into bite-size pieces and put into center of each soup bowl. Ladle soup around chicken and top with cilantro leaves.

CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW

Steps:

• Put chicken breasts in water in covered pot, bring to boil and simmer about 20 minutes, until done. Remove from broth and set aside. Reserve broth.
• Slice carrots, tomatoes and onion in a food processor with steel blade.
• Mince garlic in processor to make 1 tablespoon.
• Add the carrots, tomatoes, onion, garlic, bacon and beans to 4 cups of the reserved broth; bring to boil. Reserve remaining broth for another occasion. Reduce heat and simmer, covered for 20 minutes, to blend flavors.
• Meanwhile remove chicken from bones.
• When soup is ready, add oregano leaves, pepper and chicken and cook just long enough to heat chicken.
• Spoon stew into bowls; garnish with hot chili flakes and cheese.

BLACK BEAN AND CHICKEN SOUP

Steps:

• Sprinkle chicken pieces with 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
• Cook on medium high heat in small about of oil, until chicken is cooked through and lightly browned, or about 5-7 minutes.
• Combine all ingredients and cooked chicken in crockpot.
• Stir well, and taste to make sure spices are how you like them.
• Cook on high heat one hour, then low for 3-4 hours, or for however long you need it to cook.
• It will be done when you are ready for it.