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.
