BBQ Chicken Soup

This hearty BBQ chicken soup is comfort food at its finest! Shredded chicken, beans and corn simmered in a smoky, slightly sweet barbecue broth make for a cozy and delicious one-pot meal. Topped with cool and creamy ranch drizzle and crunchy tortilla chips, it's brimming with flavors and textures in each bowlful. Keep reading for the simple recipe and tips for making this family-friendly soup.

Ingredients

Serves 6

• 2 tbsp olive oil
• 1 lb boneless skinless chicken breasts
• 1 onion, diced
• 3 cloves garlic, minced
• 2 (15oz) cans black beans, drained and rinsed
• 1 (15oz) can corn, drained
• 3 cups chicken broth
• 1 cup barbecue sauce
• 2 tsp chili powder
• 1 tsp smoked paprika
• Juice of 1 lime
• Chopped cilantro for garnish

For Serving:

• Sour cream or ranch dressing
• Tortilla chips

Cook the Chicken

Heat 1 tbsp oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook for 5-6 minutes per side until browned and cooked through. Transfer to a cutting board to rest.

Chicken Tips

Browning the chicken builds lots of flavor. Let rest 10 minutes before shredding.

Sauté the Veggies

Heat remaining 1 tbsp oil in the soup pot over medium heat. Add onion and sauté 3-4 minutes until translucent. Add garlic and sauté 30 seconds more.

Simmer the Soup

Add shredded chicken, beans, corn, broth and seasonings to the pot. Bring to a boil then reduce heat and simmer 20 minutes.

Stir in bbq sauce and lime juice just before serving.

Simmering Tips

Letting the flavors meld yields the best taste. The broth thickens upon standing.

How to Serve

Top bowls of bbq chicken soup with:

• Drizzle of ranch or sour cream
• Sprinkle of chopped cilantro
• Crumbled tortilla chips
• Shredded cheese
• Lime wedges

Garnish and dip to your liking!

Soup Tips

• Use boneless chicken thighs if desired
• Substitute chili sauce for the bbq sauce
• Add diced jalapenos for extra heat
• Use corn tortilla chips for gluten free
• Top with avocado slices or salsa

Storage

Refrigerate leftover soup up to 5 days. Reheat gently before serving.

You can also freeze soup in portions up to 3 months. Thaw in the refrigerator before reheating on the stovetop.

Conclusion

This easy BBQ chicken soup is endlessly adaptable for customized family meals. The smoky barbecue flavor paired with cool ranch drizzle and crunchy tortilla chips makes for an irresistible flavor combination. Simmer a batch on cozy nights or to provide easy lunches throughout the week. Change up the add-ins to use what you have on hand. This simple crowd-pleasing soup is sure to earn a permanent spot in your dinner rotation!

FAQs

What sides go well with this soup?

Try cornbread, coleslaw, a green salad or rice pilaf.

Can I use rotisserie chicken instead?

Yes, shredded rotisserie chicken works great. Omit the searing step and add with the beans and corn.

How long does the soup keep?

Soup will keep 5-6 days refrigerated or 3 months frozen.

Can I use bone-in chicken?

Yes, simmer bone-in pieces 20 minutes then remove meat and shred.

What kind of bbq sauce works best?

A sweeter style bbq sauce balances well with the spices. Use your favorite variety.