Description
This comforting BBQ Chicken Soup transforms smoky summer flavors into a cozy, heartwarming meal. Using the slow cooker, tender chicken breasts are simmered with bold BBQ sauce, hearty black beans, and corn to create a satisfying, fusion-style stew. It is the perfect weeknight dinner for busy families, requiring minimal effort while delivering deep, savory, and tangy notes that feel like a backyard grill in a bowl.
Ingredients
2 pounds boneless skinless chicken breasts
2 cups favorite BBQ sauce (ensure no alcohol or pork ingredients)
32 ounces low-sodium chicken stock
15 ounces canned black beans, rinsed and drained
15 ounces canned corn, drained
1 small yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
Optional: Shredded cheddar cheese, sour cream, and cilantro for topping
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Add the diced onion, minced garlic, black beans, corn, and smoked paprika.
Pour the BBQ sauce and chicken stock over the ingredients.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir well to combine with the broth and vegetables.
Serve warm, topped with cheddar cheese, sour cream, and fresh cilantro as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes beautifully for up to 3 months. Use a honey-based BBQ sauce for a sweeter profile or a hickory-smoke sauce for more depth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 14g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg