Black Bean And Smoked Chicken Soup - cooking recipe

Ingredients

1 can black beans, undrained
Light vegetable oil cooking spray
1/2 cup peeled and chopped broccoli stems
1/2 cup scraped and cubed carrot (1 medium carrot)
1 cup scraped and cubed celery (2 medium stalks)
1 cup chopped onion (1 medium onion)
1 tablespoon dried thyme
1 tablespoon dried basil
1/2 cup dry white wine
8 ounces boneless, skinless chicken breast
4 tablespoons barbecue sauce (no-oil variety)
1 cup chicken stock, fat skimmed off
12 ounces evaporated skim milk
2 cups broccoli florets (1 bundle)
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
1 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce (optional)
1/4 cup chopped fresh cilantro

Preparation

Preheat oven to 400\u00b0.
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil. Add the broccoli stems, carrot, celery, and onion.
Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice. Stir in the thyme, basil, and wine.
Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.