👥10 people
⏲️15m
🕐45m
🍽️starter
A sweet, tomato based soup with meat and vegetables.
Ingredients
- 15 ounces bacon, diced
- ¼ cups basic bbq rub
- 2 pounds tomatoes, chopped
- 1 ½ whole yellow onions, chopped
- ¼ cups garlic, minced
- 1 ½ whole chipotle pepper in adobo
- 15 ounces light beer of choice
- 5 cups chicken stock
- 2 1/2 cups ketchup
- ¼ cups yellow mustard
- ¾ cups apple cider vinegar
- 1 ½ cups light brown sugar, packed
- 2 1/2 tablespoons worcestershire sauce
- 3 ears corn, cut off the cob
- 3 ea tomatoes, grilled and chopped
- 4 cups lima beans, cooked and drained
- 10 cups beer brined chicken, chopped, see recipe
- 1 ½ teaspoons black pepper
Method
- Set the EGG for direct cooking with the porcelain coated grid and preheat to 450 F. Preheat the Dutch oven on the grid for 10 minutes.
- Place the bacon in the Dutch oven, close the lid and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels and set aside. Reserve the bacon fat in the dutch oven.
- Add the BBQ rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2-3 minutes, until the onions are translucent. Slowly add the beer, stirring with a wooden spoon to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and worcestershire sauce. Leave the Dutch oven uncovered, but close the lid of the EGG. Simmer for 30 minutes, or until the soup has thickened slightly.
- Remove the Dutch oven from the heat. Puree the soup using an immersion blender or carefully spoon it into the bowl of a food processor fitted with the steel blade, process until smooth, and return to the dutch oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.
