Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs are juicy and forgiving. Just cut them into bite-sized pieces the same way and brown them well.

What BBQ sauce works best?

Whatever you love! A smoky BBQ sauce gives deeper flavor, while a sweeter one makes it more kid-friendly. If you’re using a very sweet sauce, consider adding a tiny pinch of extra salt or pepper at the end.

Can I make BBQ Chicken Soup ahead of time?

Yes—and it reheats beautifully. The flavors get even cozier after a night in the fridge.

How do I store leftovers?

Let the soup cool, then store in an airtight container in the fridge for 3–4 days . Reheat on the stove or microwave until hot.

Yep. Freeze in freezer-safe containers for up to 2–3 months . Thaw overnight in the fridge and reheat gently. (Tip: add a little extra stock if it thickens too much.)

Can I add more veggies?

Please do. Zucchini, diced sweet potato, or even a handful of spinach at the end would be lovely.

7 Comforting BBQ Chicken Soup Wins

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.

Ingredients

Scale

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

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Instructions

In a bowl, toss the chicken with garlic powder, smoked paprika, oregano, salt, and black pepper until evenly coated.
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.
Add the remaining olive oil to the pot. Stir in the onion, carrot, and red bell pepper. Cook for about 5 minutes until softened.
Add the garlic and cook for 1 minute, just until fragrant.
Return the chicken to the pot and stir in the BBQ sauce.
Add the pinto beans, sweet corn, and chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
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