Black Bean & Smoked Chicken Soup
Submitted by Elizabeth
Black bean and smoked chicken soup turns BBQ-glazed baked chicken and a hit of liquid smoke into a creamy, smoky bowl. Evaporated skim milk keeps it light while black beans and broccoli make it filling. Big flavor, low fat.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsSmoky flavor without a smoker. The trick here is two-fold: chicken brushed with barbecue sauce and baked until caramelized, plus a splash of liquid smoke stirred in at the end. Together they fake that backyard-grill depth right on the stovetop.
This is a creamy soup that stays surprisingly light. Instead of heavy cream, evaporated skim milk lends body and a velvety finish, while a little cornstarch thickens it just enough.
Black beans bring earthy heartiness and protein, and broccoli goes in two ways: diced stems sweated with the mirepoix for flavor, florets added late so they stay bright and tender-crisp.
Don’t let it boil once the milk goes in. A hard boil can curdle the evaporated milk and break the soup, so hold it at a gentle simmer.
A finish of Worcestershire, hot sauce, and fresh cilantro ties the smoky, tangy, and bright notes together.
Kitchen Tips
- Keep the heat low after the evaporated milk goes in; boiling can curdle it and wreck the creamy texture.
- Soak the beans overnight for the most even, tender results, or reach for canned black beans to skip the wait.
- Dissolve the cornstarch in a little cold water before stirring it in so it thickens smoothly without lumps.
Variations
- Use leftover smoked or rotisserie chicken to skip the BBQ-baking step entirely.
- Stir in a can of fire-roasted tomatoes or a chopped chipotle for a smokier, spicier bowl.
- Swap the broccoli for corn and diced bell pepper for a Tex-Mex spin.
Ingredients
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 lowand simmer, uncovered, for about 20 minutes, until the beans are tender.
Drain the beans and discard the bay leaf.
Preheat the oven to 400℉ (200℃).
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.
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