Description
A hearty and flavorful BBQ Chicken Soup that combines smoky BBQ sauce, tender chicken, beans, sweetcorn, and aromatic vegetables in a rich broth. Perfect for busy weeknights and easy to reheat.
Ingredients
- 2 tablespoons olive oil, divided
- 1½ 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
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 2 large garlic cloves, roughly chopped
- 1 cup BBQ sauce
- 1 can (14 oz) pinto beans, drained and rinsed
- 1 can (7 oz) sweetcorn, drained and rinsed
- 4 cups chicken stock
- ½ cup fresh parsley, roughly chopped
Instructions
- Toss chicken pieces with garlic powder, smoked paprika, oregano, salt, and pepper until evenly coated.
- Heat 1 tablespoon olive oil in a large pot over medium heat. Brown the chicken on all sides, then remove and set aside.
- Add the remaining tablespoon of olive oil to the pot. Sauté onion, carrot, and red bell pepper until softened, about 5 minutes. Stir in the garlic and cook until fragrant.
- Return chicken to the pot. Add BBQ sauce, pinto beans, sweetcorn, and chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in chopped parsley, adjust seasoning if needed, and serve hot. Optional toppings: red onion, parsley, shredded cheddar, or tortilla chips.
Notes
- Swap pinto beans with black or kidney beans for variation.
- Add diced jalapeño or red pepper flakes for a spicier soup.
- Stir in spinach or kale at the end for added nutrition.
- Use rotisserie chicken to save time.
- For a creamy version, add sour cream or heavy cream before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg
