BBQ Chicken Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Add garlic: Stir in the chopped garlic cloves and cook for another minute until fragrant to release its aroma into the vegetables.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/bbq-chicken-soup-recipe/
