Caldos
Soups & Stews

Smoked Black Bean and Chicken Soup

1 cup skinless, boneless chicken breast, 
grilled and chopped
1 tablespoon Chile 
1 tablespoon olive oil
1 chipotle pepper
1/2 cup carrot, diced
1/2 cup onion, diced
1/2 cup celery, diced
1 cup broccoli stalks, diced
2 cloves garlic, minced
1/4 cup white wine
2 teaspoons thyme
2 teaspoons oregano
1 teaspoon basil
5 cups chicken stock
1 tablespoon Worcestershire sauce
1 cup black beans, cooked
1/2 cup half and half
1 tablespoon cornstarch
1/2 cup cold water
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped, optional
2 scallions, thinly sliced, optional
2 limes, optional

1. Season chicken breasts with herb rub and grill. 
Set aside to cool. 
When cool, chop into strips or pieces. 
Place in a bowl and set aside 
in the fridge until needed. 
2. Place soup pot with oil over medium heat. 
When oil is hot, sauté chipotle, 
carrot, onion, celery, 
and broccoli 5 minutes, stirring. 
3. Add garlic and wine, and cook 
an additional 2-3 minutes 
or until reduced by half. 
4. Add herbs and cook 1 minute. 
5. Add the chicken stock, Worcestershire sauce, 
beans, and cream, and simmer 2 minutes. 
6. Mix starch with water and 
whisk into simmering soup. 
7. Season to taste with salt and 
fresh ground black pepper. 
Simmer for 5-8 minutes to help 
bring the flavors together. 
8. Reserve the chipotle and set it aside. 
(I like to chop it fine and sprinkle a little 
over the top of my soup.) 
9. Serve hot with warmed tortillas 
or a nice crunchy baguette.

Options: 
An added twist is a sprinkle of chopped cilantro 
and scallion in the center of the soup, 
topped with a squeeze of lime.


Note: 
I enjoy soups the next day. 
The flavors are much more intense in soups 
that are left to cool at room temperature 
(very important), refrigerated, covered, 
and reheated hours later.