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BBQ Chicken Soup Recipe

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★★★★★

4.8 from 129 reviews

This hearty BBQ Chicken Soup combines tender chicken breast pieces with smoky BBQ sauce, colorful vegetables, beans, and sweetcorn in a flavorful chicken stock base. Perfect for a comforting meal, this soup infuses traditional barbecue flavors into a warm and satisfying broth, garnished with fresh parsley for brightness.

Ingredients

Scale

Chicken and Seasoning

  • 2 tablespoons olive oil (divided)
  • 1 1/2 lb chicken breast (cut into bite-sized pieces)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Vegetables

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

Soup Ingredients

  • 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
  • 1/2 cup fresh parsley (roughly chopped)

Instructions

  1. Season the chicken: In a bowl, combine the bite-sized chicken pieces with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss thoroughly to ensure the chicken is evenly coated with the spices.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken and cook, stirring occasionally, until the pieces are browned on all sides. Once browned, remove the chicken from the pot and set aside to keep.
  3. Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pot. Add the diced onion, carrot, and red bell pepper. Cook the vegetables for about 5 minutes, stirring occasionally, until they have softened and released their flavors.
  4. Add garlic: Stir in the roughly chopped garlic cloves and cook for an additional minute until fragrant, being careful not to burn the garlic.
  5. Combine chicken and BBQ sauce: Return the browned chicken to the pot with the vegetables. Pour in the BBQ sauce, stirring well to combine all ingredients evenly.
  6. Add beans, corn, and stock: Stir in the drained pinto beans, sweetcorn, and chicken stock. Bring the soup mixture to a rolling boil over medium-high heat.
  7. Simmer the soup: Once boiling, reduce the heat to low and allow the soup to simmer gently for 10 minutes. This helps all the flavors meld together and the chicken to cook through completely.
  8. Finish and serve: Stir in the freshly chopped parsley and taste the soup, adjusting seasoning with additional salt or pepper if needed. Serve the soup hot, optionally garnishing with extra chopped red onion and fresh parsley for an added fresh touch.

Notes

  • You can use other types of beans if preferred; black beans or kidney beans work well too.
  • For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño when sautéing the vegetables.
  • If you prefer a thicker soup, mash some of the beans before adding to the pot.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
  • Serve with crusty bread or over cooked rice for a more filling meal.

Keywords: BBQ Chicken Soup, smoky soup, chicken breast soup, pinto bean soup, easy weeknight dinner, hearty soup, barbecue flavors

Find it online: https://cookcrisis.com/bbq-chicken-soup-recipe/