BBQ Chicken Soup is the best mixing of comfort food that will get the smoky, tangy flavor note from barbecue and add the warm satisfaction from a classic chicken soup. The soup has pieces of sweet corn, beans, and the broth is now tomato-based and carries the BBQ sauce flavor that should please your taste buds if it is your favorite spice. The season is just right for such a soup—you can have it when it’s still chilly outside, or during your TV game nights, or any time you feel a longing for a hearty and strong taste. It is an easy-to-make, customizable, and will for sure be a must-have in your menu.

Preparation Time:

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

EQUIPMENT:

• Large pot or Dutch oven
  
• Cutting board
  
• Knife
  
• Wooden spoon or spatula
  
• Measuring cups and spoons
  
• Can opener (for canned beans and corn)
  
• Ladle

INGREDIENTS:

• 2 tablespoons olive oil
  
• 1 lb boneless, skinless chicken breasts or thighs
  
• 1 small onion, chopped
  
• 2 cloves garlic, minced
  
• 1 can (15 oz) sweet corn, drained
  
• 1 can (15 oz) black beans, drained and rinsed
  
• 1 can (14.5 oz) diced tomatoes
  
• 4 cups chicken broth
  
• 1/2 cup BBQ sauce (your favorite variety)
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon smoked paprika
  
• Salt and pepper to taste
  
• Fresh cilantro or green onions (for garnish, optional)

INGREDIENT NOTES :

Chicken:

Opt for boneless, skinless chicken breasts or thighs to get a juicier texture. Tear it down into shreds at a later stage when you are about to put it in the soup.

BBQ Sauce:

Make your favorite flavour, with it being the kind of BBQ sauce that you love best. Something sweet, smoky, or spicy—whatever you fancy!

Beans and Corn:

Both canned beans and corn can be the quick option, but the taste remains almost the same when you use fresh or frozen ones.

Chicken Broth:

Low-sodium chicken broth will help you adjust the salt content of the soup. With a vegetable broth, you can have a lighter and healthier version of the soup.

INSTRUCTION :

Cook the Chicken:
Heat some olive oil in a deep pot or Dutch oven over medium heat. Put in the chicken and cook each side for 6-8 minutes, or until the chicken gets a nice golden color and is fully cooked. Take out of the pot and set aside to cool slightly.

Sauté the Veggies:
In the same pot, add the diced onion and garlic. Cook for 3-4 minutes to soften the onion and make it translucent.

Shred the Chicken:
While the onion and garlic are cooking, use two forks to shred the cooked chicken. Add it back into the pot.

Add the Liquids and Seasonings:
Pour in the chicken broth, diced tomatoes, BBQ sauce, chili powder, paprika, salt, and pepper. Stir to combine and bring to a simmer.

Add the Beans and Corn:
Stir in the black beans and sweet corn. Continue to cook for 10-15 minutes to let the flavors meld together.

Taste and Adjust:
Taste the soup and adjust the seasoning if necessary. Add more BBQ sauce or spices for a bolder flavor if desired.

Serve and Garnish:
Ladle the soup into bowls and garnish with fresh cilantro or chopped green onions. Serve hot and enjoy!

Nutritional Facts :

Calories

Protein

Carbohydrates

Fat

Fiber

Sodium

Sugar

Tips & Variations

Tips:

• Make It Spicy: Add some diced jalapeños or a dash of hot sauce to kick up the heat.
  
• Shred the Chicken Early: If you’re short on time, cook and shred the chicken in advance, then store it in the fridge.
  
• Thicker Soup: For a thicker soup, use an immersion blender to blend part of the soup, or add mashed potatoes.
  

Variations:

• Vegetarian Option: Substitute chicken with tofu or chickpeas for a plant-based version.
  
• Smokier Flavor: Add a bit of liquid smoke for extra smokiness if you’re missing the BBQ grill taste.
  
• Add Veggies: Toss in some diced bell peppers, carrots, or zucchini for added texture and flavor.

FOR MORE FREE KETO MEAL PLAN : SHREDKITCHEN