So, BBQ Chicken Soup. I started making this one winter when my grill was buried under a foot of snow (classic Midwest problems—if you know, you know). I was craving that smoky BBQ vibe but wasn't about to shovel a walkway just for grilled chicken. Long story short, I tossed what I had in a pot, crossed my fingers, and bam—now this soup is just part of my cold weather rotation. (The first batch was a little too spicy, but hey, that’s half the fun, right?) Anyway, this is the soup I pull out when I want something cozy but with a punch; also, my nephew calls it "liquid barbecue" and who am I to argue with an 8-year-old?

Why I Keep Coming Back to This

I make this when the weather can't decide if it's fall or spring (so, basically every other week). My family goes absolutely nuts for it, especially my sister, who claims it tastes even better the next day. (I'm not sure it actually lasts that long in my fridge, but it's a nice thought.) Plus, it uses up leftover BBQ sauce from those big bottles my husband insists on buying at Costco. One time I tried making it with veggie stock by accident—it was fine, but if you want that real BBQ oomph, go with chicken broth. Oh, and the smoky paprika? Non-negotiable, at least in my book. Actually, if you’re out, a dash of liquid smoke works, but it’s never quite the same. Just saying.

What Goes In (And What I Sometimes Swap)

2 cups cooked chicken (rotisserie, leftover grilled, or, in a pinch, I’ve used shredded rotisserie turkey and no one noticed)
1 medium onion, chopped (yellow, white, or even red—I’m not picky)
2 cloves garlic, minced (okay, sometimes I use pre-minced from the jar. Sue me.)
1 red bell pepper, diced (green works, but it’s less sweet)
1 can (15 oz) diced tomatoes (fire-roasted if you’re feeling fancy)
1 can (15 oz) black beans, drained (pinto beans are a good stand-in)
3 cups chicken broth (I’ve used bouillon cubes in a pinch. My grandmother was loyal to Knorr, but honestly, whatever’s in the cupboard)
¾ cup BBQ sauce (your favorite; I go for something smoky, and not too sweet)
1-2 teaspoons smoked paprika (don’t skip this; or sub with a few drops of liquid smoke if you must)
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper, to taste (go easy if your BBQ sauce is salty)
Optional: a handful of frozen corn (sometimes I toss in leftover grilled corn sliced right off the cob—delicious!)

How I Throw It All Together (Mostly in One Pot)

Start with a big ol’ soup pot, medium heat. Add a splash of oil and toss in the onion and bell pepper. Cook, stirring occasionally, until they’re soft-ish (about 5 minutes). Don’t worry if the onion starts to brown—that’s flavor, as my aunt would say.
Toss in the garlic and give it about 30 seconds. Your kitchen will smell amazing, promise.
Add the diced tomatoes (juice and all), black beans, corn (optional), chicken, broth, BBQ sauce, paprika, chili powder, and cumin. Stir everything together. It’ll look a little mishmash at this point—don’t let that bother you. This is also where I usually sneak a taste of the broth; highly recommend.
Bring it to a gentle simmer, not a full-on boil. Let everything mingle for about 20 minutes, uncovered. If you wander off to check your phone and it goes longer, that’s fine. Just keep an eye on the liquid—add a splash more broth if it gets too thick.
Season with salt and pepper. Taste again (because you deserve it) and adjust the seasonings or add a bit more BBQ sauce if you're feeling sassy.
Ladle into bowls. Top with whatever you like—see below for some of my favorites.

Stuff I’ve Learned (Sometimes the Hard Way)

If you use homemade BBQ sauce, the soup might turn out sweeter than you expect—just dial back the amount a bit, or add a splash of cider vinegar to balance it.
One time I forgot the beans, and honestly, it was still good. So don’t stress if you’re missing something—this soup forgives a lot.
Don’t try to make this with raw chicken unless you really want to hover over the stove. Pre-cooked is your friend here.

Variations I’ve Actually Tried (Some Good, Some... Questionable)

Swapped out black beans for chickpeas. Not bad, but it lost some of the BBQ vibe, in my opinion.
Added a splash of beer instead of some of the broth—gives a bit of depth and, I don’t know, makes it feel more like Saturday night food?
I once tried using pineapple chunks (because why not?) and, well, let’s just say my family remembers that experiment more than I do. I don’t recommend it unless you’re a Hawaiian pizza fan.

What You’ll Need (And What To Do If You Don’t Have It)

Large soup pot or Dutch oven (if you don’t have one, any big-ish pot will do—just watch for boiling over)
Sharp knife and cutting board
Can opener
Ladle (or, honestly, a mug if you’re in a pinch—I’ve done it)

Can You Save Leftovers?

Absolutely—stores like a dream in the fridge for up to 4 days. Actually, I think this tastes even better after a night in the fridge. Freezes okay too (though the beans get a little mushy, but I don’t mind). Though honestly, in my house it never lasts more than a day! If you try to freeze it, use an airtight container and leave a bit of room for expansion—it’s no fun cleaning soup off freezer shelves, trust me.

How I Like To Serve It

We’re a toppings family, so I go wild: a dollop of sour cream, shredded cheddar, scallions, crushed tortilla chips—sometimes all at once. My brother adds hot sauce (because he has no taste buds left, apparently). And if you want to be fancy, serve it with cornbread or even just some buttered toast. Once, we did a soup bar at a family BBQ and honestly, it was the hit of the night.

Lessons Learned (Aka, Don’t Do What I Did)

I once tried rushing the simmer and regretted it because the flavors didn’t meld. Let it chill on the stove, even if you’re hungry.
Adding too much BBQ sauce can totally overpower the soup. Start with less, you can always add more after tasting.
If you use raw onion as a topping, go easy—it’s strong. I like mine sautéed a bit first, personally.

BBQ Chicken Soup Questions I’ve Actually Been Asked

Can I make this in a slow cooker? Yep! Toss everything in, set on low for 4-5 hours. Just wait to add cooked chicken until the last hour so it doesn’t get weirdly stringy.
How spicy is this? Mild, unless you go to town with the chili powder. I sometimes add a splash of hot sauce at the table—your mileage may vary.
Could I make this vegetarian? Sure thing, just skip the chicken and use veggie broth. Smoked paprika still brings the BBQ flavor. Maybe throw in some extra beans or even jackfruit if you’re fancy. (I’ve tried it—it’s fine, but I still miss the chicken.)
Any BBQ sauce brands you recommend? Honestly, I just grab what’s on sale, but Sweet Baby Ray’s and Stubb’s both work well. If you want to DIY, this recipe from Serious Eats is pretty solid.
Do I need smoked paprika? I say yes, but if you’re in a pinch, a couple drops of liquid smoke helps. Or check your local shop—sometimes it’s near the spices, sometimes you have to ask. (Why do they hide it?)
Where’d you get that soup pot? Oh, it’s from Target. But any big pot will do, really.

And there you go—BBQ Chicken Soup, the way I make it most weekends. If you try it, let me know how it goes, or share your own wild substitutions (unless it’s pineapple, then we need to have a serious talk).

BBQ Chicken Soup

Why I Keep Coming Back to This

What Goes In (And What I Sometimes Swap)

How I Throw It All Together (Mostly in One Pot)

Stuff I’ve Learned (Sometimes the Hard Way)

Variations I’ve Actually Tried (Some Good, Some... Questionable)

What You’ll Need (And What To Do If You Don’t Have It)

Can You Save Leftovers?

How I Like To Serve It

Lessons Learned (Aka, Don’t Do What I Did)

BBQ Chicken Soup Questions I’ve Actually Been Asked

BBQ Chicken Soup

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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