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BBQ Chicken Soup Recipe

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★★★★★

4.4 from 144 reviews

This hearty BBQ Chicken Soup combines tender chicken breast pieces with smoky BBQ sauce, pinto beans, sweetcorn, and a medley of sautéed vegetables, making for a flavorful, comforting meal perfect for any season.

Ingredients

Scale

Chicken and Seasonings

  • 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 and Aromatics

  • 1 medium onion (diced)
  • 1 medium carrot (diced)
  • 1 medium red bell pepper (diced)
  • 2 large garlic cloves (roughly chopped)

Other 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 chicken bites with garlic powder, smoked paprika, dried oregano, salt, and ground black pepper. Toss well to ensure the chicken pieces are evenly coated with the seasoning blend.
  2. Brown the Chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken pieces and cook, turning occasionally, until browned on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside to rest.
  3. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion, carrot, and red bell pepper. Cook these vegetables for approximately 5 minutes, stirring occasionally, until they are softened and fragrant.
  4. Add Garlic: Stir in the roughly chopped garlic cloves and cook for an additional minute until the garlic releases its aroma but does not burn.
  5. Combine Chicken and BBQ Sauce: Return the browned chicken pieces to the pot with the vegetables. Pour in the BBQ sauce and stir thoroughly to coat the chicken and vegetables evenly, blending the flavors together.
  6. Add Beans, Sweetcorn, and Stock: Incorporate the pinto beans, sweetcorn, and chicken stock into the pot. Stir everything to mix the ingredients well. 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 about 10 minutes. This allows the flavors to meld and the chicken to cook through fully.
  8. Finish and Serve: Stir in the chopped fresh parsley for brightness and adjust seasoning with additional salt or pepper if needed. Serve the soup hot, optionally garnished with extra fresh parsley and chopped red onion for added texture and flavor.

Notes

  • You can substitute chicken breast with chicken thighs for a juicier texture.
  • If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeños when sautéing the vegetables.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a thicker soup, mash some of the beans before adding or reduce the chicken stock slightly.
  • Use low-sodium chicken stock and BBQ sauce to control salt content.

Keywords: BBQ chicken soup, chicken soup recipe, smoky chicken soup, pinto beans soup, stovetop soup, easy chicken soup

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