Description
This Creamy BBQ Chicken Soup blends smoky barbecue flavor with sweet corn, navy beans, and tender shredded chicken in a cozy one-pot meal. It’s a comforting, bold, and easy recipe that comes together in just 30 minutes, perfect for chilly nights or quick weeknight dinners.
Ingredients
2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Ground black pepper, to taste
8 cups low-sodium chicken broth
1 1/2 cups barbecue sauce
2 cups frozen corn, thawed
1 (15-ounce) can navy beans, rinsed and drained
1/2 cup fresh cilantro, chopped (plus more for garnish)
Optional Toppings:
Shredded mozzarella cheese
Finely sliced or diced red onion
Crushed tortilla chips
Instructions
1. Place the chicken in a large soup pot in an even layer. Sprinkle with minced garlic, garlic powder, onion powder, and black pepper.
2. Pour the chicken broth and barbecue sauce over the chicken. Set the pot over medium-high heat and bring to a gentle boil.
3. Reduce the heat to a simmer, cover, and cook for 10–15 minutes, until the chicken is fully cooked and tender.
4. Remove the chicken from the pot and set aside. Add the corn, navy beans, and chopped cilantro to the broth and bring back to a light simmer.
5. Shred or chop the cooked chicken into bite-size pieces, removing any excess fat.
6. Return the chicken to the pot and season with salt and pepper as needed.
7. Ladle into bowls and serve hot with mozzarella cheese, red onion, extra cilantro, and crushed tortilla chips if desired.
Notes
You can use chicken thighs for richer flavor or chicken breasts for a leaner option. For a shortcut, use pre-cooked or rotisserie chicken and add it when you add the corn and beans. This soup is freezer-friendly (without toppings) and perfect for make-ahead lunches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American