Black Bean & Smoked Chicken Soup


  • 1/4 cup onion finely minced
  • 2 cups chicken stock divided
  • 1/4 cup bell pepper finely minced
  • 1 teaspoon ground cumin
  • 1 clove garlic finely minced
  • 1 teaspoon chili powder
  • 1/4 cup cilantro finely minced
  • 2 boneless chicken breasts
  • 1 tablespoon butter
  • 1 tablespoon liquid smoke
  • 2 cans black beans
  • 1/4 cup heavy cream


  • Preheat oven to 350 degrees.
  • Melt butter in a medium saucepan, and place onion, bell pepper, garlic, and cilantro.
  • Cook until onions are tender, then add black beans with the juice and one cup of chicken stock.
  • Bring to a boil, reduce heat, and add cumin and chili powder.
  • Let simmer for about 15 minutes, stirring occasionally.
  • While the soup is simmering, place chicken breasts on a cookie sheet.
  • Baste with the liquid smoke, and season with salt and pepper.
  • Bake in the oven for 7-10 minutes or until completely cooked.
  • Shred the chicken.
  • Place soup mixture in blender.
  • Add heavy cream and blend on low speed until smooth.
  • Add more chicken stock if needed.
  • Adjust seasonings as needed, pour into bowls, and garnish with shredded chicken.