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BBQ Chicken Soup Recipe

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★★★★★

4.6 from 83 reviews

This hearty BBQ Chicken Soup combines tender chicken breast with smoky BBQ sauce, colorful vegetables, and protein-rich pinto beans to create a comforting and flavorful meal. Perfect for a cozy dinner, this soup is easy to prepare on the stovetop and offers a delightful twist on traditional chicken soup with its smoky and slightly sweet BBQ flavor profile.

Ingredients

Scale

Chicken & Seasoning

  • 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

Vegetables & Aromatics

  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 2 large garlic cloves, roughly chopped
  • ½ cup fresh parsley, roughly chopped

Canned & Liquids

  • 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

Instructions

  1. Season the Chicken: In a bowl, combine the chicken pieces with garlic powder, smoked paprika, dried oregano, salt, and black pepper. Toss well to coat the chicken evenly with the spices.
  2. Brown the Chicken: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the seasoned chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  3. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the pot. Add diced onion, carrot, and red bell pepper. Cook for about 5 minutes or until the vegetables soften and the onion becomes translucent.
  4. Add Garlic: Stir in the chopped garlic cloves and cook for an additional minute until fragrant, being careful not to burn the garlic.
  5. Combine Chicken & BBQ Sauce: Return the browned chicken to the pot and pour in the BBQ sauce. Stir to combine thoroughly so the chicken is well coated.
  6. Add Beans, Corn & Stock: Add the drained pinto beans, sweetcorn, and chicken stock to the pot. Stir everything together and bring the mixture 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.
  8. Finish & Serve: Stir in the roughly chopped fresh parsley. Taste and adjust seasoning as needed. Serve the soup hot, optionally garnished with extra fresh parsley and chopped red onion for added texture and freshness.

Notes

  • You can substitute chicken thighs for a juicier texture, but cook times may vary slightly.
  • For a spicier kick, add a pinch of cayenne pepper or some hot sauce when adding the BBQ sauce.
  • Use low-sodium chicken stock and BBQ sauce if watching sodium intake.
  • This soup stores well in the fridge for up to 3 days and also freezes nicely for up to 2 months.
  • To add more depth, sprinkle some smoked paprika or chipotle powder on top before serving.

Keywords: BBQ chicken soup, smoky chicken soup, hearty chicken soup, easy chicken soup recipe, pinto bean soup, autumn soup recipe

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