Two days ago I was kind of complaining that we didn’t have a white Christmas. There was a dusting of snow on the frozen ground, but it wasn’t even enough to cover the brown grass. There’s nothing festive about brown grass. Brown, dead grass just doens’t sparkle like fresh snow does on a sunny day.
Sparkling snow has it’s own kind of beauty. It’s one of the very few things that I enjoy about Wisconsin winters. Fresh sparkling snow and soup.
There’s nothing that I love more than a great big bowl of hot soup on a cold night. It just has a way of taking the chill out of your bones. And if it brings back memories of summer, well, there’s a special place in my heart for it. Which is why, I’m so in love with BBQ Chicken Soup.
I have to confess though, there is something that I love even more than soup. And that, my friends, is quick and easy soup. Just toss the ingredients in your slow cooker and let it do the work for you. All you have to do is enjoy the aroma that slow fills your house. BBQ sauce, chicken, corn, cilantro. Can you smell it?
This soup brings back memories of BBQing on the grill in the summer, while warming you as the snow drifts silently outside. Just the thing you need to lift your spirits as the temperatures dip lower and lower, ad you become a hermit because it’s just too cold to leave your house.
MmmmmmmMMMMM! Is there anything better than a giant bowl of soup on a cold night? I think not.
- 3 grilled chicken breasts seasoned with your favorite BBQ sauce, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 2 (11 oz) cans Mexican corn (corn with peppers)
- 2-3 garlic cloves, minced
- 1/2 teaspoon fine sea salt
- 6 cups chicken broth
- 15 oz can black beans (or 2 cups black beans)
- 1 cup BBQ sauce
- 1 cup fresh cilantro, roughly chopped
- Combine all of the ingredients in your slow cooker. Cook for 5-6 hours on low or 2.5-3 hours on high, until the veggies have softened.
- Serve with super buttery garlic bread on French bread or rosemary foccacia.
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