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BBQ Chicken Soup Recipe

BBQ Chicken Soup Recipe
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★★★★★

5.2 from 23 reviews

This BBQ Chicken Soup is a hearty and flavorful dish featuring tender chicken breast pieces cooked with smoky spices, fresh vegetables, and tangy BBQ sauce, combined with pinto beans and sweetcorn for a satisfying and comforting meal perfect for any season.

Ingredients

Scale

Chicken and Spices

  • 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 and Aromatics

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

Liquids and Add-ins

  • 2 tablespoons olive oil, divided
  • 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

Finishing Touch

  • ½ 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 black pepper. Toss well to coat all pieces evenly with the seasoning.
  2. Brown the chicken: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken pieces and cook until browned on all sides. Once browned, 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, and cook for about 5 minutes or until the vegetables have softened.
  4. Add garlic: Stir in the roughly chopped garlic cloves and cook for an additional minute until fragrant, ensuring not to burn the garlic.
  5. Combine chicken and BBQ sauce: Return the browned chicken to the pot. Pour in the BBQ sauce and stir thoroughly to coat the chicken evenly.
  6. Add beans, sweetcorn, and stock: Stir in the drained pinto beans, sweetcorn, and chicken stock. Bring the soup to a boil, then reduce the heat to a simmer and cook uncovered for 10 minutes to allow flavors to meld.
  7. Finish and serve: Stir in the chopped fresh parsley. Taste and adjust the seasoning if necessary. Serve hot, optionally garnishing with extra fresh parsley and some chopped red onion for added freshness and crunch.

Notes

  • This soup can be made spicier by adding a pinch of cayenne pepper or chili flakes to the seasoning mix.
  • For a thicker soup, reduce the amount of chicken stock to 3 cups or simmer longer to evaporate extra liquid.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Use low-sodium chicken stock and BBQ sauce to control the sodium content if desired.
  • For extra smokiness, add a few drops of liquid smoke to the soup along with the BBQ sauce.

Nutrition

Keywords: BBQ chicken soup, smoky chicken soup, pinto bean soup, comforting chicken recipe, easy chicken soup

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