BBQ Chicken Soup Recipe
BBQ Chicken Soup is an easy 30-minute soup recipe with chicken, veggies, and a kick of heat. It has all of your favorite barbecue flavors - even picky eaters will love this BBQ soup!
Servings: 4 servings
Calories: 314kcal
Ingredients
- 1 teaspoon olive oil
- ½ medium onion 85 g, diced
- 1 medium carrot 55 g, diced
- 1 bell pepper 85 g, diced (any color)
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium chicken stock
- 12 ounces cooked chicken see note
- 1 cup frozen corn
- ½ cup barbecue sauce
Instructions
- Heat oil in a large pot over medium heat. Add the onions, carrots, and bell peppers. Cook until soft, 3-4 minutes. Add the garlic, salt, pepper and red pepper flakes and cook 30 seconds.
- Add the chicken stock and cover. Bring to a boil and let cook for 5 minutes.
- Add chicken and corn, bring the soup back to a boil, then stir in barbecue sauce and cook until hot. Add additional salt and pepper to taste. Serve immediately.
- Serving suggestion: Top with cilantro, diced green onions, and tortilla strips.
- Store leftovers in the refrigerator for up to 3 days.
Notes
This is the perfect use for rotisserie or leftover chicken, or if you meal prep shredded chicken. How to make this soup with raw chicken: dice 1 pound chicken breasts into small bite size pieces. Sprinkle with salt and pepper. Heat 1 teaspoon oil in soup pot over medium heat. Add the chicken and brown on both sides (no need to cook through). Continue making soup with step 1 above, then just make sure the chicken is cooked through before adding BBQ sauce and serving soup.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 33g | Protein: 34g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 72mg | Sodium: 808mg | Potassium: 770mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3617IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 2mg