Coyote Soup served with BBQ Duck Quesadilla

¼ cup oil

3 cloves garlic minced

1 shallot minced

2½ pounds whole kernel corn

1 (15-ounce) can black beans, rinsed

¾ cup crushed tomatoes

1 gallon chicken stock

1 tablespoon liquid smoke

¼ cup molasses

¼ cup honey

2 tablespoons cumin

2 tablespoons chili powder

2 tablespoons coriander

1½ crushed chipotle chilies

1 pint heavy cream

¼ cup cilantro chopped

3 scallions chopped

Salt and pepper

Heat a large pan with oil; add garlic and shallot and brown. Add corn and cook slowly for 15 minutes. Transfer mixture to a large stockpot. Add black beans, tomatoes and chicken stock. Bring to boil, then simmer for 20 minutes. Add liquid smoke, molasses, honey and spices.** Simmer for additional 20 minutes. Add chipotle chilies and heavy cream. Simmer for additional 15 minutes. Puree mixture with a kitchen blender. Garnish with cilantro and scallions. Add salt and pepper to taste. **If soup is too bland add more southwestern spices. Serves 8 to 10.