Description
This BBQ Chicken Soup is a smoky, savory, and slightly sweet dish that brings the bold flavors of a backyard barbecue to the comfort of a soup bowl. It is a hearty and colorful meal that combines tender seasoned chicken with vibrant vegetables and a rich, tangy broth that the whole family will enjoy. A perfect fusion of grilled flavors and cozy comfort, this soup is finished with fresh parsley and sweet corn for a bright, satisfying finish in every spoonful.
Ingredients
Chicken and Seasoning
- 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
Soup Base
- 2 tablespoons olive oil (divided)
- 1 medium onion (diced)
- 1 medium carrot (diced)
- 1 medium red bell pepper (diced)
- 2 large garlic cloves (roughly chopped)
- 1 cup BBQ sauce
- 4 cups chicken stock
- 1 can (14 oz) pinto beans (drained and rinsed)
- 1 can (7 oz) sweetcorn (drained and rinsed)
- 1/4 cup fresh parsley (roughly chopped)
Instructions
Step 1: Season the Chicken
In a bowl, combine the chicken bites with the garlic powder, smoked paprika, oregano, salt, and pepper. Toss the pieces until they are evenly coated in the spice mixture.
Step 2: Brown the Chicken
Heat one tablespoon of olive oil in a large pot over medium heat. Add the seasoned chicken and cook until it is browned on all sides. Once browned, remove the chicken from the pot and set it aside.
Step 3: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same pot. Add the diced onion, carrot, and red bell pepper. Cook for 5 minutes or until the vegetables have softened.
Step 4: Add Aromatics and Sauce
Stir in the roughly chopped garlic and cook for another minute until it is fragrant. Return the browned chicken to the pot. Pour in the BBQ sauce and stir well to coat everything.
Step 5: Simmer the Soup
Add the pinto beans, sweetcorn, and chicken stock. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.
Step 6: Final Touch
Stir in the fresh parsley and adjust the seasoning with salt or pepper to your personal taste. Serve hot.
Notes
The Fond Factor: Don’t skip browning the chicken! The brown bits left in the pan create a flavor base that deepens the entire soup once the stock is added.
Make it Creamy: For a richer finish, stir in a dollop of sour cream or top with shredded cheddar cheese just before serving.
Storage: This soup is excellent for meal prep as the smoky flavors meld overnight. Store in an airtight container in the fridge for up to 4 days.
Thickening Tip: If you prefer a heartier texture, mash a small handful of the pinto beans against the side of the pot during the simmering stage to release their natural starches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 18g
- Sodium: 1180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 95mg
Keywords: bbq chicken soup, smoky chicken soup, barbecue chicken soup recipe, easy stovetop soup, pinto bean and chicken soup, healthy bbq recipes