smoked beer can chicken soup

Autumn is my favorite season. I love the chill in the air; I love the contrast between the bright blue sky and Mother Nature’s muted colors; I even love the cool, earthy and slightly damp way the world smells. Around this time each year I’m typically elbow deep in end of the season garden veggies; namely peppers, tomatoes, onions and eggplant. But not this year. This summers garden was a serious bust. I gave it just as much love as I ever do and the meager amount of veggies it produced was beyond disappointing. Sure my cucumber plants grew so voraciously we were eating cucumber with nearly every meal, but I got exactly two habanero and six bell peppers, the yellow and acorn squash flowered but then nada, the radishes and beets were nothing but greens and the tomato plants grew taller than me but only offered up a few handfuls of fruit. It broke my heart. What did truly flourish and produce in abundance were the tomatillos. The plants were so tall and willowy they resembled trees and each was covered stem to stern in little paper-thin green lanterns that would later be filled with the tomatillo fruit. It was the bountiful harvest I had been longing for. So you may be wondering, what did I do with all those lovely tomatillos? Well… I ate them sliced in salads and as a garnish for tacos. I made an insanely spicy Salsa Verde and I threw a handful in with some heirloom purple tomatoes for a kooky homemade pasta sauce. And I made soup.

Ours is a house of soup eaters, in fact my daughter is so crazy for soup that she’ll frequently request the leftovers for breakfast. No problem… In my mind there’s nothing like a warm comforting bowl of some homemade goodness to make a chilly Fall day (or morning) seem downright toasty. Believe it or not I’ve actually been planning for my first pot of Fall soup for a few months now. I know, seems a little crazy right? But it’s not really. You see my husband really honed his smoked beer can chicken technique this past summer. What started out as a good recipe in June turned into a killer recipe by August. It was so good that beer can chicken was the meal requested by my son’s friend the night he slept over. (And you know when a super picky 10 yr old requests one of your recipes it must be good!) Anyway, to ultimately get to this poultry of perfection recipe he made beer can chicken fairly frequently— sometimes as often as two weekends in a row. Mind you I’m not complaining, just explaining that we had a considerable amount of leftover chicken in the house and one can only eat so many chicken salad sandwiches! So, I decided to quietly squirrel away some of the leftover bits in the freezer in anticipation of that first pot of soup.

Fast forward to a chilly day in September, a day that begged for soup. Into the pot went some onion, a green pepper and a bunch of those lovely tomatillos. Out of the freezer came my carefully rationed chicken and an hour later… into our belly’s went some of the tastiest soup ever to come out of my kitchen.

And yes, my littlest love did in fact have a bowl of it for breakfast the next day.

beer can soup

Smoked Beer Can Chicken Soup
Any sort of leftover chicken will do but the smoked beer can really brings a nice flavor to the party.

3 tbsp. olive oil
2 cups diced onion
3 cloves garlic, minced
1 lb. tomatillos, husked, washed and diced
1 green bell pepper, diced
2 tsp. salt
1 tbsp. smoked paprika
1 tsp. ground cumin
1/4 tsp. chipotle chili powder
3 cups frozen corn, defrosted
2 15 oz. cans black beans, rinsed
8 cups chicken stock
4 cups leftover beer can chicken, cut into bite size pieces
Sliced jalapeño, fresh cilantro, avocado (optional garnish)

  1. In a large stockpot over medium heat warm the oil until it just begins to shimmer. Add the onions and cook until they become transparent. Then add the garlic, tomatillos and peppers. Season with salt and let cook until the tomatillos break down and become soupy.
  2. Add to the pot the spices, corn, black beans, stock and leftover chicken. Bring to a boil, reduce to a simmer and let cook for 10 minutes. Ladle into bowls and enjoy garnished with sliced jalapeño, fresh cilantro and avocado if you like.
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salsa! (or was it a waltz?)

When life hands you lemons you make Limoncello (well at least I do). And when life hands you a bounty of tomatoes, hot peppers and onions you make… Salsa!

The calendar may read October but my garden is still churning out a summer’s share of the aforementioned vegetables. I’ve made countless batches of tomato sauce, sliced, diced and sautéed peppers and onions for every dish imaginable and made a super spicy simple salsa (say that three times fast), yet I still have plenty more vegetables left to use.

The traditional raw salsa I made was really fresh and delicious, but I wondered what would happen if I took the same ingredients and roasted them. I often slow roast tomatoes and serve them as appetizers along with herbed olives and cheese and I love how roasting broccoli turns the ordinary into extraordinary, so I was intrigued by the idea of a slow roasted salsa. As expected it was delicious with a depth of flavor the raw ingredients alone could never have achieved, although it struck me as more of a caponata and less like a salsa. Regardless of what you call it, I ended up with way more of this spicy little number than I thought we would eat with chips or enjoy in tacos. So, what did I do… Made soup of course!

We consume gallons of soup in our house. Once the weather cools off I often roast a chicken for dinner on Sundays, which means I always have a bit of leftover bird to do something with during the week. Soup is usually my solution and this spicy chicken and black bean soup was a particularly delicious creation.

It would appear that roasting is the never fail dance in 3/4 time method of cooking!

Spicy Chicken & Black Bean Soup
This soup is the perfect busy weeknight dinner.

spicysoup3

2 cups roasted tomato-chile salsa (see recipe below)
4 cups chicken broth (homemade or store-bought)
1 tbsp. garlic powder
1 tsp. ground cumin
1 tbsp. smoked paprika
1 tsp. chipotle chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 can black beans, drained and rinsed
3-4 cups leftover chicken
1 1/2 cups frozen corn
1 tbsp. lime juice
diced avocado, for garnish
fresh cilantro leaves, for garnish
shredded cheddar cheese, for garnish
tortilla chips, for garnish

  1. In a large stockpot add the salsa, broth and the spices. Bring to a boil, then reduce to a medium simmer. Add the beans and let simmer for 15 minutes covered.
  2. Uncover and add the chicken and frozen corn and allow to cook until everything is heated through, about 8-10 min.
  3. Remove from the heat, stir in the lime juice (don’t skip the lime juice, it really adds a wonderful freshness to the soup), adjust the seasonings and serve garnished with avocado, fresh cilantro and shredded cheddar cheese with a few tortilla chips on the side.

Roasted Tomato-Chile Salsa
Roasting the vegetable and adding a little raw onion at the end makes this the perfect salsa.

2 1/2 lbs. Roma tomatoes
1 lg. onion, quartered
1 head of garlic
1/2 lb. fresh Poblano chilies
3 fresh Habanero chilies
2 tbsp. olive oil
a handful of cilantro
2 tsp. salt
1 tbsp. fresh lime juice
1 cup finely diced onion

  1. Turn the broiler on to high. Line a jelly roll pan with foil and set aside.
  2. Break the head of garlic into cloves (leaving the skins on) and place in a large bowl. Add to the bowl the tomatoes, the quartered onion and chilies and drizzle with olive oil.
  3. Toss to cover each vegetable in oil and place in a single layer on the prepared pan. Broil until the skins begin to blister and pop (the peppers will be ready before the tomatoes.)
  4. Remove the charred vegetables from the oven and allow to cool. Remove the stems from the Poblano peppers, tear in half and wipe out as many seeds as you can (don’t make yourself crazy trying to get them all.)
  5. Add all the vegetables, fresh cilantro, salt and lime juice to the bowl of a food processor. Pulse a few times until everything is chopped but the salsa is still chunky. Stir in the diced onion and allow to chill before serving. Store in glass jars in the refrigerator.

Summer Salad Perfection

“What can I bring?” “I don’t know, what would you like to bring?…” goes the conversation of summer entertaining. We all want to be thoughtful guests and contribute to the party, but crowd worthy cold side dish recipes aren’t so easy to come by. Sure you can always bring a tried-and-true pasta or potato salad, tossed green salad or coleslaw, but those all seem so expected and that’s not really how I roll. I prefer to bring a dish that I’m pretty sure no one else will. I am after all a girl who enjoys a challenge!

A few years ago a girlfriend of mine was slowly cooking her way through the latest Weight Watchers cookbook. As a side dish at one of her barbecues she served the most delicious corn and bean salad. It was full of fresh seasonal veggies, raw onion and black beans and was dressed with a spicy/zesty vinaigrette. I was in salad love! I talked about this corn and bean salad so much that the next time she came over not only did she bring the salad, but also a copy of the cookbook.

As you are aware by now I can not leave a perfectly good recipe alone, and this one was no exception. I swapped ingredients here, tweaked amounts there and created what I consider one of my all time favorite summer salads. It’s simple to prepare, colorful, flavorful, and loaded with lots of wonderful seasonal vegetables. Give it a try and it may become a favorite of yours too! And yes, I do realize that means that I’m upping the chances of someone else showing up at the next barbecue with my “special” side dish, but I guess that’s just one of the pitfalls of writing a food blog…

Spicy Corn & Black Bean Salad
I truly love everything about this salad. The fresh corn, tender black beans, crisp red peppers, cilantro and sweet onion in a spicy lime dressing—yum!

1 tbsp. apple-cider vinegar
1 tbsp. lime juice
1 tbsp. olive oil
1/2-1 tbsp. chipotle powder
1/4 tsp. salt
1/4 tsp. black pepper
4 ears fresh corn, shucked
1 can black beans, drained and rinsed
3/4 cup red pepper, diced
1/2 cup chopped cilantro
3/4 cup sweet onion, diced

  1. Whisk together the vinegar, lime juice, olive oil, chipotle powder, salt and pepper, set aside.
  2. In a large bowl, stand each ear of corn on end and cut the kernels off the cob. Add the beans, red pepper, cilantro, and onion, stir to combine.
  3. Drizzle with dressing and gentle toss until all the ingredients are coated. Cover and chill for 30 minutes before serving.
*adapted from weight watchers