In winter we often take this idea and use a supermarket rotisserie chicken or leftovers from it to make this delicious soup. Just because it’s summer though, doesn’t mean that you can’t enjoy a wholesome, nutritious, soul warming soup. Got leftover chicken from your weekend barbecue 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 barbecue meal.
- 1 large red onion diced small
- 3 cloves minced garlic
- 2 tbsp olive oil
- 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
- One 19 ounce can black beans rinsed
- 2 to 3 cups diced leftover barbeque chicken
- baby spinach optional
Begin by sauteing together the red onion and garlic together with the oil in a large heavy bottomed pot.
Cook until the onions have softened but not browned. Add the chicken stock, diced tomatoes, BBQ sauce, thyme, paprika, carrots, celery, salt and pepper.
Cook until the carrots are almost cooked through then add the black beans and chicken. When serving you add a few leaves of baby spinach to each bowl before ladling in the soup to serve.