BBQ Chicken Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 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, dried oregano, salt, and black pepper. Toss the chicken to coat evenly with the seasoning.
- 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.
- 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.
- Add Garlic: Stir in the chopped garlic cloves and cook for another minute until fragrant, ensuring the garlic does not burn.
- 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, 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.
- 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.
- 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
Find it online: https://deliciousdishspot.com/bbq-chicken-soup-recipe/
