Summer still may be more than a few months away, we know that folks across Canada love to barbecue regardless of the temperature.
It's with that in mind that this soup recipe was created. Combining the elements of a homemade barbecue sauce with canned fire-roasted tomatoes (and leftover grilled chicken meat if you're a winter griller!) results in a bowl of soup that is both comforting in cooler temperatures and reminiscent of summer flavours.
You may notice that in this recipe we've opt to add sliced red onions in towards the end of the cooking process. Why?
This adds a nice little texture variance to the soup and helps the onions stand out a bit more as opposed to be being cooked down as the foundation of the soup.
Barbecue chicken and green bean soup
6 cups chicken broth
1 398 mL can fire-roasted tomatoes
1 cup water
1 Tbsp brown sugar
1 Tbsp red wine vinegar
1 Tbsp ketchup
1 tsp worchestire sauce
1/2 tsp chili powder
1/2 tsp garlic powder
1 red onion, halved and thinly sliced
1 1/2 cups diced green beans, either fresh or thawed-from-frozen
3 cups roughly chopped cooked chicken meat
Salt and pepper (to taste)
fresh parsley, for garnish (optional)
Place broth, canned tomatoes, water, brown sugar, vinegar, ketchup, worchestershire and spices in in a medium pot and bring to a simmer on medium-high heat.
Reduce to medium heat and allow to simmer gently for 20 minutes, uncovered, stirring occasionally.
(If desired at this point you can use an immersion blender to puree approximately half of the contents of the pot. This will give the soup a smooth-but-still-slightly-chunky texture.)
Next, add in the sliced red onion and continue to cook until tender, about 6-8 minutes.
Add green beans and chicken meat to the pot, stir well and allow to cook for another 5 minutes.
Season to taste with salt and pepper and serve as desired.
- Serves 4-5
- Prep Time:
- 10 minutes
- Cook Time:
- 35 minutes