BBQ Chicken Soup

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BBQ Chicken Soup blends smoky barbecue sauce, chicken, beans, and corn into a hearty, flavorful bowl. Great for cozy dinners.

BBQ Chicken Soup combines the smoky, sweet flavors of classic barbecue with the comforting warmth of a hearty soup. This one-pot wonder is loaded with shredded chicken, beans, corn, fire-roasted tomatoes, and just the right amount of barbecue sauce to create a rich, satisfying broth. Perfect for chilly evenings, game day meals, or weeknight dinners, this recipe brings together bold Southern-style ingredients in an easy, nourishing bowl. With the use of rotisserie chicken or leftover grilled chicken, it comes together fast without sacrificing flavor.

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 cups cooked shredded chicken (rotisserie or leftover BBQ chicken)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 cup BBQ sauce (sweet and smoky style preferred)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, green onions, crushed tortilla chips

Preparation

Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.

Step 2: Add Vegetables
Add diced red and green bell peppers. Cook for 4–5 minutes until slightly tender. This adds sweetness and color to the base of the soup.

Step 3: Stir in Chicken and Seasoning
Add the shredded cooked chicken to the pot along with smoked paprika, cumin, chili powder, Worcestershire sauce, salt, and pepper. Stir to coat the chicken with the seasoning and vegetables.

Step 4: Pour in Liquids
Add chicken broth, BBQ sauce, fire-roasted tomatoes (with juice), black beans, and corn. Stir well to combine everything evenly. Bring the mixture to a boil.

Step 5: Simmer
Reduce heat to low and let the soup simmer uncovered for 20–25 minutes. This helps the flavors blend and the broth thicken slightly. Stir occasionally and taste to adjust salt and spice.

Step 6: Serve
Ladle the soup into bowls and serve hot. Add your favorite toppings such as shredded cheese, sour cream, scallions, or crispy tortilla strips for texture and creaminess.

Variations

  • Use smoked turkey or pulled pork instead of chicken for a different protein
  • Add ½ cup cooked rice or macaroni for a heartier bowl
  • Stir in a tablespoon of hot sauce for a spicier kick
  • Use pinto beans instead of black beans
  • Add sautéed zucchini or carrots for extra vegetables
  • Swap fire-roasted tomatoes with crushed tomatoes for a smoother base

Cooking Notes

  • For a smoky depth, add a dash of liquid smoke to the broth
  • Let the soup simmer uncovered to allow it to reduce slightly and intensify in flavor
  • Use homemade BBQ sauce or your favorite store-bought variety
  • Soup will thicken slightly as it cools, and leftovers are even better the next day
  • Freeze extra portions in airtight containers for up to 3 months

Serving Suggestions

  • Serve with warm cornbread or crusty bread on the side
  • Top with shredded cheddar and crispy bacon for a loaded BBQ feel
  • Garnish with fresh cilantro or parsley for color
  • Offer a dollop of sour cream to mellow the tang of BBQ
  • Pair with a side salad or slaw for a complete meal

Tips

  • Shred rotisserie chicken while warm for easier handling
  • Use low-sodium broth and BBQ sauce to control salt levels
  • Always taste and adjust the soup before serving
  • Keep extra BBQ sauce on hand to adjust intensity
  • If serving a crowd, double the recipe and keep warm in a slow cooker

Prep Time / Cooking Time / Total Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Nutritional Information (per serving, approx.)

Calories: 310
Protein: 25g
Fat: 9g
Carbohydrates: 30g
Sugar: 12g
Sodium: 790mg
Fiber: 6g

FAQs

Can I make BBQ Chicken Soup in a slow cooker?

  • Yes. Combine all ingredients except toppings in the slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Stir before serving.

Can I use uncooked chicken?

  • Yes. Use boneless, skinless chicken breasts or thighs, add them at the beginning, and simmer until fully cooked, about 30 minutes. Then shred and return to the soup.

Is this soup gluten-free?

  • Use gluten-free BBQ sauce and broth to make this recipe gluten-free.

How do I store leftovers?

  • Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

What BBQ sauce works best?

  • Use your favorite sweet and smoky BBQ sauce. Honey BBQ or mesquite-style works great.

Conclusion

BBQ Chicken Soup brings together everything you love about barbecue in a comforting, spoonable meal. It’s smoky, savory, slightly sweet, and packed with protein and fiber-rich beans. Whether you’re using leftover chicken or a store-bought rotisserie, this recipe is quick, hearty, and endlessly customizable. From weeknight dinners to weekend gatherings, it’s a guaranteed crowd-pleaser that combines the essence of BBQ and the coziness of soup in one flavorful bowl. Enjoy it topped with cheese, chips, or fresh herbs, no matter how you serve it, it’s a warm hug in a bowl.

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