Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 6 cups low-sodium chicken broth
- 1 cup smoky BBQ sauce (such as hickory or mesquite)
- 1 tablespoon olive oil
- 1 cup diced vegetables (a mix of onion, celery, and carrots)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can sweet corn, drained
- 1 teaspoon smoked paprika
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrot mixture and sauté until the vegetables are softened, about 5-7 minutes. Stir in the smoked paprika.
- Step 2: Pour the chicken broth and BBQ sauce into the pot. Stir well to combine the liquids with the sautéed vegetables. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
- Step 3: Add the shredded chicken, rinsed black beans, and drained sweet corn to the simmering soup base. Stir everything together until fully incorporated.
- Step 4: Continue to simmer the soup, uncovered, for another 15 minutes, allowing the flavors to meld and the soup to heat thoroughly throughout.
- Step 5: Taste the BBQ Chicken Soup and adjust seasonings with salt and black pepper as needed before ladling into bowls and serving hot.
Notes
- This soup freezes beautifully; ensure it is fully cooled before transferring to an airtight container, leaving a little headspace for expansion.
- If the soup thickens dramatically in the fridge, add a splash of extra chicken broth or water while reheating gently on the stovetop to maintain the perfect serving consistency.
- For added texture and coolness, garnish each bowl with a dollop of sour cream or Greek yogurt and a sprinkle of chopped fresh cilantro or chives.
- The final flavor relies heavily on your choice of BBQ sauce; use a high-quality, smoky variety, and remember that broth soups always benefit from a final seasoning check just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American