1 can black beans
½ cup chopped broccoli stems
½ cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 tablespoon each of dried thyme & basil
½ cup dry white wine
½ lb. boneless chicken breast
4 tablespoons barbecue sauce
1 cup chicken boullion
12 oz. evaporated skim milk
2 cups broccoli florets
1 tblsp. Cornstarch dissolved in 2 tablespoons cold water
1 tblsp. Liquid smoke
1 tblsp. Worchestershire sauce
1 tsp. Tabasco
¼ cup chopped cilantro, optional
Cook the carrots, celery, onions and broccoli in a stockpot sprayed lightly with oil for 5 minutes. Reduce heat to low and cook for 5 minutes more. Stir in the thyme, basil and wine. Cook for 15 minutes uncovered until wine is reduced by half.
Bake the chicken which has been topped with the barbecue sauce in a 400f oven on the top shelf for 10 minutes. Remove from oven and when cooled to the touch cut into bite size pieces. Stir together all ingredients and cook for 10 minutes.
Serve in bowls topped with cilantro.