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Coyote Soup served with BBQ Duck Quesadilla

Posted: March 5, 2013 - 1:41pm
"Coyote Soup" (served with "BBQ Duck Quesadilla"), presented by Celebrations Events and Catering, Hilton Head Island.
"Coyote Soup" (served with "BBQ Duck Quesadilla"), presented by Celebrations Events and Catering, Hilton Head Island.

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.

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