Barbecue Chicken and Blackbean Soup
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| Barbecue Chicken and Blackbean Soup |
Just because it's summer doesn't mean that you can't enjoy a wholesome, nutritious, soul warming soup. Got leftover chicken from your weekend barbeque or weekday grilled chicken dinner? If you do, you are well on your way to enjoying this delicious soup. The char on the barbeque chicken imparts great smoky flavor to the soup and the barbeque sauce brings a slight sweetness that works very well. Even in the summer we need a good leftover rescue recipe or two and this one is a terrific way to stretch another meal from the remains of a yummy barbeque meal.
Begin by sauteing together in a large heavy bottomed pot:
- 1 large red onion, diced small
- 3 cloves minced garlic
Cook until the onions have softened but not browned. Add:
- 4 1/2 cups chicken stock ( homemade or low sodium)
- One 28 ounce can diced tomatoes
- 1/4 cup barbeque sauce ( preferably the same one you used on the barbequed chicken)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 large carrots, diced
- 2 large stalks celery, diced
- salt and pepper to season
Cook until the carrots are almost cooked through then add:
- One 19 ounce can black beans, rinsed
- 2 to 3 cups diced leftover barbeque chicken
Simmer for just a few minutes more until the carrots are fully cooked through. When serving, if you like you can add to each bowl a few leaves of
Ladle the soup over the spinach leaves and serve.
