This BBQ Chicken Soup combines smoky and tangy BBQ flavors with tender chicken, vegetables, and a hearty broth. It’s a warm, satisfying bowl of comfort food that hits the spot when I’m craving something cozy but still packed with flavor.
Why You’ll Love This Recipe
I love how this recipe brings together the richness of barbecue sauce with the heartiness of chicken, beans, and corn in one big pot. It’s perfect for chilly evenings or busy weeknights when I want something wholesome and flavorful without a lot of fuss. The best part? I can adjust the smokiness, spice, and sweetness to match exactly what I’m in the mood for. Whether I'm serving it to my family or prepping it for weekday lunches, this soup always delivers.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 tablespoons olive oil, divided
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1½ pounds chicken breast, 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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Salt and pepper to taste
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4 cups chicken broth
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1 (15-oz) can diced tomatoes, undrained
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1 cup frozen corn kernels
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1 (15-oz) can black beans, rinsed and drained
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½ cup BBQ sauce (or more to taste)
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Fresh cilantro or parsley for garnish (optional)
directions
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I start by heating 1 tablespoon of olive oil in a large pot over medium-high heat.
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Then, I add the chicken pieces and season them with garlic powder, smoked paprika, salt, and pepper. I cook the chicken until it’s lightly browned.
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Once browned, I remove the chicken and set it aside. If the pot looks dry, I add the remaining olive oil and sauté onions if I’m using them, just until they’re softened.
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I return the chicken to the pot and pour in the chicken broth and diced tomatoes. I bring the mix to a gentle simmer.
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Next, I stir in the corn, black beans, and BBQ sauce. I let it all simmer for about 10–15 minutes until everything is heated through and the flavors have come together.
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I give it a taste and adjust seasonings as needed—sometimes I add a bit more BBQ sauce for that extra zing. I garnish with chopped cilantro or parsley before serving it hot.
Servings and timing
This BBQ Chicken Soup makes about 6 to 8 generous servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
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I like to toss in chopped onions or bell peppers for added depth.
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For a spicier version, I’ll add diced jalapeños or a pinch of cayenne.
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Swapping out chicken breast for shredded rotisserie chicken is a great time-saver.
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If I want a thicker texture, I mash a few of the beans before adding them.
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Sometimes I’ll mix in a little cooked rice or small pasta to make it even heartier.
storage/reheating
I keep leftovers in an airtight container in the fridge for 3 to 4 days. It reheats beautifully on the stovetop over low heat—just enough to warm through without overcooking the chicken. If I’m in a hurry, the microwave works too, in short bursts with a splash of water or broth to loosen the soup.
FAQs
What’s the best BBQ sauce to use for this soup?
I use whatever BBQ sauce I have on hand, but I prefer a smoky or sweet-style sauce for the best flavor. Homemade or store-bought both work great.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day. I let the flavors meld overnight in the fridge, then reheat when ready to serve.
Is it possible to make this recipe in a slow cooker?
Absolutely. I brown the chicken first, then add everything to the slow cooker and cook on low for 4–5 hours.
Can I freeze this BBQ chicken soup?
Yes, it freezes well. I let it cool completely before storing it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make this vegetarian?
I’ve tried a vegetarian version using plant-based "chicken" or simply increasing the beans and corn. It still turns out delicious with vegetable broth and extra veggies.
Conclusion
This BBQ Chicken Soup is everything I want in a weeknight dinner—simple to make, full of bold flavors, and totally comforting. It’s one of those recipes I keep coming back to because it’s just so satisfying and adaptable. Whether I’m cooking for the family or meal-prepping for myself, this soup always hits the spot.
BBQ Chicken Soup
- Prep Time: 10 minutes :contentReference[oaicite:17]{index=17}
- Cook Time: 30 minutes :contentReference[oaicite:18]{index=18}
- Total Time: 40 minutes
- Yield: About 6‑8 servings
- Category: Soup / Main Dish
- Method: Stovetop simmer
- Cuisine: American
- Diet: Halal
Description
This BBQ Chicken Soup combines smoky and tangy BBQ flavors with tender chicken, veggies, and hearty broth — a cozy, flavorful comfort food bowl.
Ingredients
- 2 tablespoons olive oil, divided :contentReference[oaicite:0]{index=0}
- 1½ pounds chicken breast, cut into bite‑sized pieces :contentReference[oaicite:1]{index=1}
- 1 teaspoon garlic powder :contentReference[oaicite:2]{index=2}
- 1 teaspoon smoked paprika :contentReference[oaicite:3]{index=3}
- Salt and pepper to taste :contentReference[oaicite:4]{index=4}
- 4 cups chicken broth :contentReference[oaicite:5]{index=5}
- 1 (15‑oz) can diced tomatoes, undrained :contentReference[oaicite:6]{index=6}
- 1 cup frozen corn kernels :contentReference[oaicite:7]{index=7}
- 1 (15‑oz) can black beans, rinsed and drained :contentReference[oaicite:8]{index=8}
- ½ cup BBQ sauce (or more to taste) :contentReference[oaicite:9]{index=9}
- Fresh cilantro or parsley for garnish (optional) :contentReference[oaicite:10]{index=10}
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium‑high heat. :contentReference[oaicite:11]{index=11}
- Add chicken pieces, season with garlic powder, smoked paprika, salt, and pepper. Cook until chicken is lightly browned. :contentReference[oaicite:12]{index=12}
- Remove chicken, set aside. Add remaining olive oil if needed, then sauté onions (if used) until softened. :contentReference[oaicite:13]{index=13}
- Return chicken to pot. Pour in chicken broth and diced tomatoes. Bring to a simmer. :contentReference[oaicite:14]{index=14}
- Add corn and black beans. Stir in BBQ sauce. Simmer until everything is heated through and flavors meld, about 10‑15 minutes. :contentReference[oaicite:15]{index=15}
- Adjust seasonings (salt, pepper, more BBQ sauce) to taste. Garnish with cilantro or parsley if desired. Serve hot. :contentReference[oaicite:16]{index=16}
Notes
- You can swap frozen corn for fresh if in season.
- Use canned chicken if short on time — just skip the browning step.
- If you like it smokier, add a bit of liquid smoke or smoked paprika extra.
- Leftovers store well in the fridge for 3‑4 days. Reheat gently to avoid drying out chicken.
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