Description
Smoky, hearty BBQ Chicken Soup made with tender chicken, beans, sweet corn, and vegetables simmered in a bold BBQ-infused broth. Cozy, filling, and perfect for busy weeknights.
Ingredients
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1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon ground black pepper
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2 tablespoons olive oil, divided
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1 medium onion, diced
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1 medium carrot, diced
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1 medium red bell pepper, diced
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2 large garlic cloves, minced
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1 cup BBQ sauce
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1 can (14 oz / 400 g) pinto beans, drained and rinsed
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1 can (7 oz / 200 g) sweet corn, drained
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4 cups chicken stock
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½ cup fresh parsley, chopped
Instructions
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In a bowl, toss the chicken with garlic powder, smoked paprika, oregano, salt, and pepper until evenly coated.
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Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
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Add the remaining olive oil to the pot. Cook the onion, carrot, and red bell pepper for about 5 minutes, until softened.
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Stir in the garlic and cook for 1 minute until fragrant.
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Return the chicken to the pot and stir in the BBQ sauce.
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Add the beans, sweet corn, and chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
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Stir in the chopped parsley, adjust seasoning to taste, and serve hot.
Notes
Use your favorite BBQ sauce—smoky, sweet, or spicy all work well.
Swap pinto beans for black or kidney beans if preferred.
For a thicker soup, mash a few beans into the broth before serving.
Great for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 34 g
- Cholesterol: 95 mg