Bbq Chicken Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can (15 oz) corn kernels, drained
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 cup BBQ sauce
1 tablespoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
Sauté The Chicken And Vegetables
- In a large soup pot, heat the olive oil over medium heat. Add the diced chicken to the pot and cook until it's browned on all sides, about 5-7 minutes. Remove the chicken and set it aside. In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until they become fragrant and translucent. Add the red and yellow bell peppers and cook for another 5 minutes until they are tender.
Combine Ingredients
- Return the chicken to the pot. Add the corn, black beans, diced tomatoes, and chicken broth. Stir well to combine. Pour in the BBQ sauce, then add the chili powder, smoked paprika, cumin, salt, and pepper. Mix everything thoroughly.
Simmer The Soup
- Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let the soup simmer for 30 minutes. This allows the flavors to meld together beautifully.
Final Touches
- Taste the soup and adjust the seasoning with more salt or pepper if needed. Ladle the soup into bowls and garnish with fresh chopped cilantro.
Notes
I love making this BBQ Chicken Soup for gatherings because it's a crowd-pleaser and can be easily doubled to feed a larger group. It's also great for meal prep, as it reheats beautifully and the flavors continue to develop over time.