Quick BBQ Chicken Soup with Corn and Bell Peppers
A hearty, smoky soup that combines tender chicken, colorful vegetables, and sweet barbecue sauce in a comforting broth. Perfect for weeknight dinners or when you want something warming yet different from traditional chicken soup. The barbecue sauce adds a unique twist that appeals to both kids and adults, while the corn provides natural sweetness and the bell peppers add crunch and color.
Ingredients
- 1 teaspoon olive oil
- ½ medium onion, diced
- 1 medium carrot, diced
- 1 bell pepper bell pepper, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium chicken stock
- 12 ounces cooked chickencooked turkey1:1protein
similar flavor profile
- 1 cup frozen corn
- ½ cup barbecue sauce
Instructions
- 1
Heat oil in large pot over medium heat
- 2
Add onions, carrots, and bell peppers and cook until soft
- 3
Add garlic, salt, pepper and red pepper flakes and cook briefly
- 4
Add chicken stock and cover, bring to boil and cook
- 5
Add chicken and corn, bring back to boil
- 6
Stir in barbecue sauce and cook until hot
- 7
Season with additional salt and pepper to taste
- 8
Serve immediately
Tips
Use rotisserie chicken for convenience or leftover grilled chicken for extra smokiness
Adjust barbecue sauce amount to taste - start with less if you prefer milder flavor
Add toppings like cilantro, green onions, and tortilla strips for extra texture and flavor
Good to Know
Store leftovers in refrigerator for up to 3 days
Can be made 1 day ahead and reheated gently on stovetop
Serve hot topped with cilantro, diced green onions, and tortilla strips
Common Mistakes
Don't boil vigorously after adding barbecue sauce to avoid burning
Add barbecue sauce at the end to prevent it from becoming bitter from overcooking
Substitutions
similar flavor profile
FAQ
Can I use raw chicken instead of cooked?
Yes, add 1 pound diced raw chicken with the vegetables and cook until no longer pink before adding stock. This will take about 6-8 minutes longer.
What if I don't have barbecue sauce?
Mix 2 tablespoons ketchup, 1 tablespoon brown sugar, 1 teaspoon vinegar, and 1/2 teaspoon smoked paprika as a quick substitute.
How long will this keep in the freezer?
This soup freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding extra broth if needed.