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BBQ Chicken Soup Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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