Introduction

Warm up your evenings with this hearty and flavorful BBQ Chicken Soup. Combining tender chicken, smoky spices, and a tangy BBQ sauce, this soup is a comforting twist on a classic. Perfect for easy weeknight dinners or cozy gatherings.

A white bowl filled with a colorful soup featuring several layers: large chunks of cooked chicken with a light brown color, bright red tomato pieces, yellow corn kernels, light brown beans, orange carrot cubes, small bits of white cauliflower, and finely chopped purple onion, all mixed in a clear reddish broth. On top, there are small green cilantro leaves scattered for garnish. A silver spoon rests inside the bowl on the right side. To the upper right, there is a white bowl filled with yellow tortilla chips, some chips are also placed loosely beside it. The bowls are set on a wooden surface with a few cilantro sprigs nearby and a woven cloth with black zigzag stitches on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
1/2 cup fresh parsley (roughly chopped)

Instructions

Step 1: In a bowl, combine the chicken bites with garlic powder, smoked paprika, oregano, salt, and pepper. Toss to coat the chicken evenly.
Step 2: Heat one 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.
Step 3: Add the remaining tablespoon of olive oil to the pot. Add the diced onion, carrot, and red bell pepper. Cook for 5 minutes or until the vegetables are softened.
Step 4: Add the chopped garlic and cook for another minute until fragrant.
Step 5: Return the chicken to the pot. Pour in the BBQ sauce and stir to combine.
Step 6: Add the drained pinto beans, sweetcorn, and chicken stock. Stir to combine. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
Step 7: Stir in the chopped parsley and adjust seasoning to taste. Serve hot, garnished with chopped red onion and extra fresh parsley if desired.

Tips & Variations

Use leftover roasted chicken instead of raw chicken to save time.
Swap pinto beans for black beans or kidney beans for a different flavor.
Add a dash of hot sauce or cayenne pepper if you like your soup spicy.
For a creamier texture, stir in a splash of cream or coconut milk just before serving.

Storage

Store the BBQ Chicken 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

The image shows a white round dish filled with a thick soup that has many colorful ingredients in layers. The base layer is a reddish-brown broth, mixed with pieces of cooked chicken that are light brown and slightly charred. Scattered throughout are yellow corn kernels, light brown beans, small white cauliflower florets, and bright orange carrot cubes. There are also small bits of red bell peppers, some green leafy herbs, and finely chopped purple onions spread evenly, adding pops of color and texture. A silver spoon is partially submerged in the soup on the right side. In the background, there is a white bowl filled with yellow tortilla chips, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will work well and add extra juiciness and flavor to the soup. Just cut them into bite-sized pieces as you would with the breasts.

Is this soup spicy?

The recipe is mildly flavored with smoky paprika and BBQ sauce, so it’s not very spicy by default. You can easily adjust the heat by adding hot sauce or spices to your taste.

BBQ Chicken Soup Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

A hearty and flavorful BBQ Chicken Soup combining tender chicken breast pieces with smoky BBQ sauce, pinto beans, sweetcorn, and fresh vegetables in a comforting, easy-to-make broth. Perfect for a cozy meal that adds a twist to traditional chicken soup with smoky, slightly sweet notes.

Author: Ruby
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 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)

Additional 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

Season the Chicken: In a bowl, combine the bite-sized chicken pieces with garlic powder, smoked paprika, dried oregano, salt, and ground black pepper. Toss everything together thoroughly to ensure the chicken pieces are evenly coated 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 them until they are browned on all sides, which helps seal the flavors. Once browned, remove the chicken from the pot and set aside to keep warm.
Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same pot. Toss in the diced onion, carrot, and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened, enhancing their natural sweetness and flavor.
Add Garlic: Stir in the roughly chopped garlic cloves and cook for an additional minute until fragrant. This step helps release the rich aroma of garlic that will infuse the soup.
Combine Chicken and BBQ Sauce: Return the browned chicken pieces to the pot. Pour in the BBQ sauce and stir well to combine all the ingredients, stirring to coat the chicken and vegetables evenly with the smoky sauce.
Add Beans, Sweetcorn, and Stock: Add the drained and rinsed pinto beans and sweetcorn to the pot. Pour in the chicken stock and stir everything together. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 10 minutes to allow the flavors to meld.
Finish with Fresh Parsley: Stir in the roughly chopped fresh parsley for a bright, fresh finish. Taste the soup and adjust seasoning as needed. Serve hot, optionally garnished with chopped red onions and extra fresh parsley on top for added texture and flavor.

Notes

You can use leftover cooked chicken if preferred, adding it during the simmering step to heat through.
For a spicier variation, add a pinch of cayenne pepper or a dash of hot sauce along with the spices.
Use low-sodium chicken stock to control salt levels if desired.
This soup stores well in the refrigerator for up to 3 days and can also be frozen for up to 2 months.
Serve with crusty bread or cornbread for a complete meal.

Keywords: BBQ Chicken Soup, chicken soup, smoky chicken soup, pinto beans soup, sweetcorn recipe, easy soup recipes, comforting chicken soup, stovetop soup