Barbecue Chicken Soup Recipes

BARBECUE CHICKEN SOUP

Steps:

• Heat olive oil over medium heat in a large Dutch oven or stock pot.
• Add garlic and saute for 30 seconds. Stir in corn, shredded chicken breast, chicken stock, barbecue sauce, cumin, salt, and pepper.
• Bring to a boil, stirring occasionally. Reduce heat to simmer and let cook 10 minutes.
• Stir in the cilantro just before serving. Serve warm with shredded cheese, crushed tortilla chips, and extra chopped cilantro, or your choice of toppings.

BBQ CHICKEN SOUP

Steps:

• Arrange chicken pieces in the bottom of a large soup pot. Add garlic, garlic powder, onion powder, and pepper. Carefully pour the chicken broth and BBQ sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
• Remove the chicken pieces from the broth. Add the corn, Navy beans, and cilantro and bring to a gentle simmer. In the meantime, shred or cut the chicken into chunks, discarding any fat.
• Return the chicken meat to the pot and adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with mozzarella cheese, red onion, additional cilantro, and crushed tortilla chips, as desired.

BBQ CHICKEN SOUP

Steps:

• 1. Drizzle enough olive oil to coat the bottom of a large pot and place over medium heat. Add chopped onion and sauté until soft. Add garlic and cook for a few more minutes. Stir in chicken, tomatoes, beans, corn and chicken broth. Before it boils start to add bbq sauce a little at a time, taste as you go! Then bring to a boil and let cook for 5 minutes. Remove from heat and serve.

BARBECUE CHICKEN SOUP

Steps:

• Bring chicken stock to a boil.
• Add the shredded chicken and simmer for 30 minutes.
• Saute onion and barbecue seasoning in oil until tender.
• Add onions, potatoes, tomatoes, and remaining seasonings to the soup.
• Cook until potatoes are tender.