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Smoked Chicken and Black Bean Soup

Submitted by LyricFox

(If unable to use smoked chicken, try to go with smoked chicken stock with rotisserie chicken.)

Ingredients

2 cups Black beans, soaked overnight
1/4 lb Bacon, diced
1 cup Onion, diced
1/2 cup Celery, diced
1/2 cup Green pepper, diced
1 Jalapeño chili pepper, seeded and minced
Freshly ground black pepper
1 clove Garlic, minced
1 tsp Cumin
1/2 tsp Ground coriander
1/4 tsp Cayenne pepper
1 Bay leaf
2 tbsp Cilantro, finely chopped
6 cups Chicken stock
Salt to taste
4-5 cups Smoked chicken, torn into bite-sized pieces

Directions

Soak beans overnight. Drain. Rinse well and set aside.

Cook the bacon in a 4-quart pot over low-medium heat for 3 to 4 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute. Add the bay leaf, cumin, coriander, Cayenne pepper, cilantro, beans and stock and bring to a boil.

Lower the heat and simmer until the beans are completely tender, about 45-50 minutes.

Remove and discard the bay leaf, puree half of the soup in a blender or with an immersion blender. Season with salt and pepper and keep warm.

Add chopped, cooked chicken and heat soup through. Taste, adjust seasoning and serve.

Serves 6-8.

Soup can be doubled and freezes well.