BBQ Chicken Soup

If you’re craving something warm and comforting but also a little fun (because plain chicken soup can be… emotionally beige), BBQ Chicken Soup is about to be your new weeknight hero. It’s smoky, slightly sweet, loaded with veggies and beans, and it comes together fast—like “I still have emails in my brain” fast.

This is the kind of soup that feels like you tried really hard… even if your biggest effort was remembering where you put the smoked paprika. (No judgment. My spice cabinet has its own mystery storyline.)

Why You’ll Love This BBQ Chicken Soup

• Big flavor, minimal effort. BBQ sauce does the heavy lifting, like a tiny bottled assistant.
• One pot = fewer dishes. Which is basically self-care.
• Hearty and filling. Chicken + beans + corn = stick-to-your-ribs comfort.
• Weeknight-friendly. It’s ready in about 30 minutes, and leftovers reheat like a dream.

Ingredients You’ll Need

Here’s what goes into this BBQ Chicken Soup (and why it works):

• Olive oil (2 tbsp, divided): For browning chicken and softening veggies.
• Chicken breast (1 ½ lb, bite-sized pieces): Lean, quick cooking, and perfect for soaking up flavor.
• Spices:
  • Garlic powder (1 tsp)
  • Smoked paprika (1 tsp) — the “why does this taste amazing?” ingredient
  • Dried oregano (1 tsp)
  • Salt (½ tsp)
  • Black pepper (¼ tsp)
• Veggies:
  • Onion (1 medium, diced)
  • Carrot (1 medium, diced)
  • Red bell pepper (1 medium, diced)
• Garlic (2 large cloves, chopped): Because soup without garlic feels suspicious.
• BBQ sauce (1 cup): Smoky, tangy, sweet… choose your favorite.
• Pinto beans (1 can, 14 oz, drained & rinsed): Adds creaminess and makes it extra filling.
• Sweetcorn (1 can, 7 oz, drained & rinsed): Little pops of sweetness that make everything better.
• Chicken stock (4 cups): The cozy base.
• Fresh parsley (½ cup, chopped): Brightens everything up at the end.

Optional for serving: chopped red onion and extra parsley on top (highly recommended if you like a little fresh crunch).

How to Make BBQ Chicken Soup (Step-by-Step)

1) Season the chicken

In a bowl, toss your bite-sized chicken breast with:

• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp oregano
• ½ tsp salt
• ¼ tsp black pepper

Make sure it’s evenly coated. This is where the flavor starts, and we’re not skipping it.

2) Brown the chicken

Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.

You’re not trying to fully cook it through here—just getting that golden color that makes soup taste like it’s been simmering all day (even though it hasn’t).

Remove chicken and set aside.

3) Soften the veggies

Add the remaining 1 tablespoon olive oil to the pot. Toss in:

• diced onion
• diced carrot
• diced red bell pepper

Cook about 5 minutes, until softened.

4) Add garlic

Add the chopped garlic and cook 1 minute, just until fragrant.

If your kitchen smells amazing right now, that’s correct.

5) Add BBQ sauce + bring back the chicken

Return the browned chicken to the pot. Pour in 1 cup BBQ sauce and stir to coat everything.

This is the moment where it goes from “vegetable soup-ish” to BBQ Chicken Soup.

6) Add beans, corn, and stock

Stir in:

• pinto beans
• sweetcorn
• 4 cups chicken stock

Bring to a boil, then reduce heat and simmer 10 minutes.

7) Finish with parsley + taste test

Stir in ½ cup chopped parsley. Taste and adjust seasoning if needed.

Serve hot with chopped red onion and extra parsley if you like.

Tips That Make This Soup Even Better

• Use a BBQ sauce you actually love. Sweet? Smoky? Spicy? This soup will follow the sauce’s lead.
• Want it thicker? Mash a few spoonfuls of pinto beans against the side of the pot and stir them in. Instant creamy vibe.
• Want it spicier? Add a pinch of cayenne or a few dashes of hot sauce. (I support your choices.)
• Don’t overcook the chicken. Bite-sized pieces cook quickly—10 minutes of simmering after browning is plenty.
• Fresh toppings are magic. A sprinkle of red onion makes it feel like a restaurant soup, even if you’re eating in yoga pants.

A Little Real-Life Moment From My Kitchen

This BBQ Chicken Soup saved me on one of those weeks where everything felt like a to-do list with legs. You know the kind: laundry mountain, work stress, someone asking “what’s for dinner?” at 4:12 PM like you’ve been meditating on it since dawn.

I threw this together because I had chicken, a lonely can of beans, and BBQ sauce staring at me from the fridge door. Ten minutes later, my kitchen smelled like a cozy backyard cookout—and suddenly dinner felt handled. Not perfect, not fancy. Just comforting and done. And honestly? That’s the win.

FAQs About BBQ Chicken Soup

Make Tonight Feel Easier

If your day has been a lot and you just need dinner to cooperate, BBQ Chicken Soup is the answer. It’s warm, bold, and cozy in that “everyone gets seconds” kind of way—without demanding hours of your life.

So grab that BBQ sauce, let your pot do the work, and enjoy a bowl of BBQ Chicken Soup that tastes like comfort with a smoky little wink.

Keep the Cozy Vibes Going

If this BBQ Chicken Soup hit the spot, here are a few more easy, comfort-food favorites you might want to try next (because one good dinner always deserves a sequel):

• Craving another warm, hearty bowl? Try my crock pot white chicken chili for a creamy, cozy weeknight dinner.
• Want a soup that feels extra “hug in a bowl”? You’ll love slow cooker chicken and wild rice soup that tastes like a Sunday afternoon.
• If you’re in the mood for something smoky and BBQ-ish again, don’t miss slow cooker pulled BBQ chicken that’s perfect for sandwiches, bowls, or meal prep.
• And for those “I need dinner to basically cook itself” nights, bookmark the best crockpot recipes for busy weeknights when life is nonstop.

⭐ Made this recipe? I’d love to hear how your BBQ Chicken Soup turned out—please leave a star rating and a quick review below! Your feedback helps other home cooks (and totally makes my day).

BBQ Chicken Soup

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• Author: Mounia
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This BBQ Chicken Soup is smoky, cozy, and packed with tender chicken, beans, sweet corn, and veggies in a rich BBQ-infused broth. An easy one-pot dinner that feels comforting and bold at the same time—perfect for busy weeknights or chilly evenings.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil, divided

• 1 ½ lb chicken breast, cut into bite-sized pieces

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 1 medium onion, diced

• 1 medium carrot, diced

• 1 medium red bell pepper, diced

• 2 large garlic cloves, roughly chopped

• 1 cup BBQ sauce

• 1 can (14 oz) pinto beans, drained and rinsed

• 1 can (7 oz) sweet corn, drained and rinsed

• 4 cups chicken stock

• ½ cup fresh parsley, roughly chopped

Cook Mode Prevent your screen from going dark

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Instructions

1. In a bowl, toss the chicken with garlic powder, smoked paprika, oregano, salt, and black pepper until evenly coated.

2. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.

3. Add the remaining olive oil to the pot. Stir in the onion, carrot, and red bell pepper. Cook for about 5 minutes until softened.

4. Add the garlic and cook for 1 minute, just until fragrant.

5. Return the chicken to the pot and stir in the BBQ sauce.

6. Add the pinto beans, sweet corn, and chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.

7. Stir in the fresh parsley, taste, and adjust seasoning if needed. Serve hot.

Notes

Use your favorite BBQ sauce—smoky, sweet, or spicy all work well.

For a thicker soup, lightly mash some of the beans before serving.

Leftovers taste even better the next day and reheat beautifully.

Serve with tortilla chips, crusty bread, or a simple side salad.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 360 kcal
• Sugar: 10 g
• Sodium: 820 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 32 g
• Cholesterol: 85 mg