BBQ Chicken Soup Recipe

Introduction

BBQ Chicken Soup is a hearty and flavorful dish that combines tender chicken with smoky spices, sweet vegetables, and a tangy barbecue sauce. Perfect for a cozy meal, this soup is both comforting and easy to prepare.

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, oregano, salt, and black pepper. Toss well to coat the chicken evenly with the spices.
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. Remove the chicken from the pot and set aside.
3. Step 3: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrot, and red bell pepper. Cook for about 5 minutes, until the vegetables soften.
4. Step 4: Stir in the chopped garlic and cook for another minute until fragrant.
5. Step 5: Return the browned chicken to the pot. Pour in the BBQ sauce and stir to combine everything evenly.
6. Step 6: Add the drained pinto beans, sweetcorn, and chicken stock. Stir well, bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
7. Step 7: Stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Serve the soup hot, optionally garnished with additional parsley or chopped red onion.

Tips & Variations

• For extra smoky flavor, use smoked sausage or add a dash of liquid smoke.
• Swap pinto beans for black beans or kidney beans depending on your preference.
• If you prefer a thicker soup, mash some of the beans before adding them to the pot.
• Use homemade or your favorite BBQ sauce to customize the sweetness and tanginess.

Storage

Store leftover BBQ Chicken Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. For longer storage, freeze the soup for up to 2 months and 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 chicken breast?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness and flavor to the soup.

Is this soup spicy?

This recipe is mildly spiced with smoked paprika and BBQ sauce, which generally adds a sweet and smoky flavor rather than heat. You can add chili flakes or hot sauce if you prefer more spice.

BBQ Chicken Soup Recipe

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★★★★★

4.6 from 169 reviews

This hearty BBQ Chicken Soup combines tender chicken breast seasoned with smoky spices, colorful vegetables, creamy pinto beans, and sweet corn in a flavorful BBQ sauce and chicken stock base. Perfect for a comforting meal, this soup is easy to prepare on the stovetop and packs a delicious blend of smoky and savory flavors with a touch of sweetness.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 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, dried oregano, salt, and black pepper. Toss the chicken to coat evenly with the seasoning.
2. Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken and cook until browned on all sides. Once browned, remove the chicken from the pot and set it aside.
3. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the pot. Add diced onion, carrot, and red bell pepper. Cook for about 5 minutes until the vegetables are softened.
4. Add Garlic: Stir in the chopped garlic cloves and cook for another minute until fragrant, ensuring the garlic does not burn.
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, Corn, and Stock: Add the drained pinto beans, sweetcorn, and chicken stock to the pot. Stir everything together. Bring the soup to a boil over medium-high heat.
7. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 10 minutes to allow flavors to meld and the chicken to cook thoroughly.
8. Finish and Serve: Stir in the fresh chopped parsley. Adjust seasoning to taste if needed. Serve the soup hot. Optionally, garnish with chopped red onion and extra fresh parsley for added freshness and crunch.

Notes

• You can substitute chicken thighs for breast if you prefer a juicier result.
• Adjust the amount of BBQ sauce based on desired sweetness and smokiness.
• For a spicier kick, add a pinch of cayenne or some chopped jalapeños along with the vegetables.
• This soup reheats well and can be stored in the refrigerator for up to 3 days.
• Serve with crusty bread or cornbread for a complete meal.

Keywords: BBQ chicken soup, smoky chicken soup, pinto bean soup, hearty chicken soup, easy stovetop soup