Soup Of Black Beans And Smoked Chicken Recipes

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CHICKEN AND BLACK BEAN SOUP



Chicken and Black Bean Soup image

This spicy soup is one of my husband's favorites. It's quick to make but tastes like it simmered all day. What a great way to use up the last tortilla chips in the bag! -Linda Lashley, Redgranite, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh cilantro
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon cornstarch
18 tortilla chips
Shredded reduced-fat Mexican cheese blend, optional

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.

Nutrition Facts : Calories 194 calories, Fat 2g fat (0 saturated fat), Cholesterol 24mg cholesterol, Sodium 752mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

BLACK BEAN AND CHICKEN SOUP



Black Bean and Chicken Soup image

Salsa and cumin add just the right zip to this thick, hearty soup. I like to serve it with corn bread.-Mary Buhl, Duluth, Georgia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

3/4 cup chopped celery
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cans (14-1/2 ounces each) chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
1 cup cubed cooked chicken breast
1 cup cooked long grain rice
1 tablespoon lime juice
1 teaspoon ground cumin

Steps:

  • In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 878mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

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.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

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

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.

SOUP OF BLACK BEANS AND SMOKED CHICKEN



Soup of Black Beans and Smoked Chicken image

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

Provided by Tuck Burnette

Categories     Low Cholesterol

Time P1DT2h

Yield 6-8 serving(s)

Number Of Ingredients 17

1 lb black beans
2 boneless skinless chicken breast halves
salt and pepper
olive oil
hickory chips or apple wood chips
8 bacon, slices cut into 1/4-inch batons
1 large onion, diced
4 celery ribs, well-trimmed, diced
2 finely chopped garlic cloves
2 -4 bay leaves
1 teaspoon dried thyme
1 teaspoon dry basil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dry oregano
1/2 teaspoon mustard powder
6 cups homeade chicken stock

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.

Nutrition Facts : Calories 300.2, Fat 9.4, SaturatedFat 2.7, Cholesterol 39.6, Sodium 501.9, Carbohydrate 30.6, Fiber 7.8, Sugar 5.4, Protein 23.1

SMOKED CHICKEN AND BLACK BEAN SOUP



Smoked Chicken and Black Bean Soup image

Provided by My Food and Family

Categories     Home

Time 4h

Number Of Ingredients 12

2 cups dried black beans, soaked
1 strip turkey bacon, diced
1 cup diced onion
1/2 cup diced celery
1 small minced jalapeno
Black pepper
1 clove garlic, minced
1 bay leaf
2 Tbsp cilantro stems, chopped fine
6 cups low-sodium chicken broth
2 cooked chicken breasts
1 Tbsp cilantro leaves

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN BREASTS WITH BLACK BEANS AND SMOKED BACON STEW



Chicken Breasts With Black Beans and Smoked Bacon Stew image

Provided by Marian Burros

Categories     dinner, lunch, one pot, soups and stews, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 large chicken breasts with bone, skinless
6 cups water
2 large carrots, trimmed and peeled
4 large plum tomatoes, washed and trimmed
1/2 large white onion, cut in half
4 or 5 cloves garlic
1 ounce smoked bacon, diced
2 16-ounce cans black beans, rinsed and drained
1 tablespoon fresh oregano leaves
Pinch freshly ground black pepper
Red chili flakes for garnish
4 tablespoons grated dry aged cheese like Cheddar or a dry goat

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.

Nutrition Facts : @context http, Calories 531, UnsaturatedFat 10 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 19 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 572 milligrams, Sugar 5 grams, TransFat 0 grams

SMOKY BLACK BEANS



Smoky Black Beans image

My daughter and I love the black beans found at a popular fast food chicken restaurant, but I could not find a recipe for that particular taste. I think I came pretty close with this one. A little spicy, a little sweet but oh, so good!!! These beans go great with almost any meat but are especially good with grilled chicken.

Provided by ReneeW.

Categories     Side Dish     Beans and Peas

Time 6h5m

Yield 8

Number Of Ingredients 7

1 pound dry black beans, soaked overnight
4 teaspoons bacon drippings
1 onion, chopped
2 teaspoons hickory-flavored liquid smoke
2 tablespoons dark molasses
½ cup packed brown sugar
4 slices pickled jalapeno peppers

Steps:

  • Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
  • Heat bacon drippings in a skillet over medium heat. Add onions; cook and stir until tender. Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno slices. Stir to blend, then cover and cook on High for 5 to 6 hours, or until beans are tender.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 49.5 g, Cholesterol 2.4 mg, Fat 4.3 g, Fiber 11.6 g, Protein 11.7 g, SaturatedFat 1.3 g, Sodium 44.7 mg, Sugar 16.7 g

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