BBQ Chicken Soup Recipe

Introduction

This BBQ Chicken Soup is a hearty and flavorful twist on classic chicken soup, combining smoky spices and sweet BBQ sauce for a comforting meal. It’s loaded with tender chicken, vegetables, beans, and corn, perfect for a cozy dinner any night of the week.

Ingredients

• 2 tablespoons olive oil, divided
• 1 ½ lb chicken breast, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 2 large garlic cloves, roughly chopped
• 1 cup BBQ sauce
• 1 can (14 oz / 400g) pinto beans, drained and rinsed
• 1 can (7 oz / 200g) sweetcorn, drained and rinsed
• 4 cups chicken stock
• ½ cup fresh parsley, roughly chopped

Instructions

1. Step 1: In a bowl, combine the chicken pieces with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss until the chicken is evenly coated.
2. Step 2: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken and cook until browned on all sides, then remove the chicken from the pot and set aside.
3. Step 3: Add the remaining tablespoon of olive oil to the pot. Stir in the diced onion, carrot, and red bell pepper, cooking for about 5 minutes until softened.
4. Step 4: Add the chopped garlic and cook for another minute until fragrant.
5. Step 5: Return the browned chicken to the pot and pour in the BBQ sauce, stirring to combine well.
6. Step 6: Add the pinto beans, sweetcorn, and chicken stock. Stir to combine, then bring the soup to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
7. Step 7: Stir in the chopped parsley, adjust seasoning to taste, and serve hot. Add chopped red onion and extra parsley on top if desired.

Tips & Variations

• For a smoky depth, use smoked paprika or add a splash of liquid smoke.
• Swap pinto beans for black beans or kidney beans based on your preference.
• Add a pinch of cayenne pepper for some heat.
• Use homemade BBQ sauce or your favorite store-bought brand.
• Serve with crusty bread or corn muffins for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well and add extra tenderness and flavor. Just adjust the cooking time slightly if needed to ensure they are fully cooked.

Is this soup spicy?

This recipe is mildly spiced, but not hot. If you prefer a spicier soup, add cayenne pepper or chili flakes to taste.

BBQ Chicken Soup Recipe

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★★★★★

4.7 from 68 reviews

This BBQ Chicken Soup is a hearty and flavorful dish featuring tender chicken breast simmered in a smoky BBQ sauce-infused broth with pinto beans, sweetcorn, and fresh vegetables. Perfect for a comforting meal that combines the essence of BBQ with a warming soup.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 1 ½ lb chicken breast, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Vegetables and Aromatics

• 1 medium onion, diced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 2 large garlic cloves, roughly chopped

Other Ingredients

• 2 tablespoons olive oil, divided
• 1 cup BBQ sauce
• 1 can (14 oz / 400g) pinto beans, drained and rinsed
• 1 can (7 oz / 200g) sweetcorn, drained and rinsed
• 4 cups chicken stock
• ½ cup fresh parsley, roughly chopped

Instructions

1. Season the chicken: In a bowl, combine the chicken pieces with garlic powder, smoked paprika, oregano, salt, and black pepper. Toss well to coat the chicken evenly with the spices.
2. Brown the chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken pieces and cook until browned on all sides. Once browned, remove the chicken from the pot and set aside.
3. Sauté the vegetables: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrot, and red bell pepper and cook for about 5 minutes, or until the vegetables have softened.
4. Add garlic: Stir in the chopped garlic cloves and cook for another minute until fragrant to release its aroma into the vegetables.
5. Combine chicken and BBQ sauce: Return the browned chicken to the pot. Pour in the BBQ sauce and stir well to coat the chicken and vegetables evenly with the sauce.
6. Add beans, sweetcorn, and stock: Stir in the drained pinto beans, sweetcorn, and chicken stock. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes to blend the flavors.
7. Finish with parsley and season: Stir in the chopped fresh parsley. Taste the soup and adjust the seasoning if necessary. Serve the soup hot, garnished with additional chopped red onion and fresh parsley if desired for extra freshness and crunch.

Notes

• Using smoked paprika adds a subtle smoky flavor that complements the BBQ sauce.
• Adjust the amount of BBQ sauce based on your preferred soup thickness and sweetness.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes when seasoning the chicken.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
• For a thicker soup, mash some of the beans before adding or reduce the chicken stock slightly.

Keywords: BBQ Chicken Soup, Chicken Soup, BBQ Soup, Hearty Chicken Soup, Easy Chicken Soup, Comfort Food, Fall Soup