Leftover Bbq Chicken Soup Recipe
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
2 cups leftover BBQ chicken, shredded
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 cup corn kernels (fresh, frozen, or canned)
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
1/4 cup BBQ sauce
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Step 1: Prepare The Vegetables
- Heat the olive oil in a large pot over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add The Base Ingredients
- Add the shredded leftover BBQ chicken to the pot. Stir in the corn, black beans, diced tomatoes, and chicken broth. Mix well to combine all the ingredients.
Step 3: Season The Soup
- Sprinkle in the smoked paprika, cumin, salt, and pepper. Stir to evenly distribute the spices throughout the soup. Add the BBQ sauce for an extra burst of flavor.
Step 4: Simmer The Soup
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes. This allows all the flavors to meld together beautifully.
Step 5: Serve And Garnish
- Ladle the soup into bowls. Garnish with freshly chopped cilantro and serve with lime wedges on the side. A squeeze of lime juice adds a refreshing citrusy note to each bowl.
Notes
This soup is not only a fantastic way to use up leftovers but also a canvas for creativity. Don’t hesitate to experiment with different ingredients and flavors to make it uniquely yours.