Julie Clark
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BBQ Chicken Soup
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Get all your favorite bbq flavors with this easy BBQ Chicken Soup. Chicken, black beans, corn and bbq sauce combine in the slow cooker to make a delicious dinner.
I love making bbq chicken in the crock pot. It’s easy and delicious, so it’s a win-win dinner situation. Every time it, I see those delicious juices before I shred the chicken and wonder how it would be as soup. That’s how this slow cooker bbq chicken soup was born.
About this BBQ Chicken Soup
- Flavor: This soup has all the flavors you know and love in bbq chicken. It is sweet and tangy. The corn, chicken and beans are all mild in flavor so the bbq sauce really takes center stage.
- Texture: The chicken cooks in the slow cooker until it is easily shredded with forks, so the texture is tender and easy to eat. Don’t like tomatoes in soup? This is for you! The only veggie is corn.
- Method: Make this in the slow cooker so that it is fix and forget. The chicken is so tender and delicious this way.
Ingredients
Although you can go crazy with toppings, this is a basic 5 ingredient soup:
- Chicken. Boneless skinless chicken breasts are my go to for slow cooker soups and casseroles. However, use boneless skinless chicken thighs if you’d like. They cook up so tender.
- BBQ Sauce. Choose a barbecue sauce that you like the flavor of since this is the main flavor of the soup. You can make homemade bbq sauce, or Sweet Baby Ray’s is a great store bought option.
- Chicken Stock. or chicken broth.
- Black Beans. Rinse the beans well and drain them before adding to the soup.
- Corn. Use frozen corn kernels instead of canned if you prefer.
Other additions. If you’d like a little more flavor, try a teaspoon of chili powder, minced garlic, black pepper, red onions, yellow onions or your other favorite veggies.
How to Make BBQ Chicken Soup
- Spray the crock pot sides with cooking spray and place the chicken breasts in the bottom. Pour the bbq sauce over the top.
- Pour chicken stock over the top. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the chicken using two forks and then add the black beans and corn. Stir to mix. Cover and cook for an additional 30 minutes to heat through.
BBQ Chicken Soup Toppings
Sour cream, cheddar cheese, jalapeños, fresh cilantro, or even bacon can all be toppings for this easy chicken soup recipe. Use homemade croutons as a topper, too!
Recipe Variations
- Make with shredded pork or roast beef instead of chicken.
- Cook and crumble ½ pound of bacon. Add to the soup when you add the corn and black beans for a bacon barbecue chicken soup.
- Make this on the stovetop in a soup pot. Cut the chicken into small pieces and cook it over medium heat with the chicken stock and barbecue sauce until the chicken is cooked through. Then add the corn and black beans and heat through.
- Want more flavor in this chicken soup? Add a teaspoon or two of our bbq spice rub.
What to Serve with Soup
Serve this barbecue chicken soup with a simple side salad and sour cream cornbread or Italian bread.
Storage Instructions
Store any bbq chicken soup leftovers in an airtight container in the fridge for up to 4 days. The soup also freezes well for up to 6 weeks.
Other Soup Recipes
You may also love our Asian bbq chicken and mustard bbq sauce.
BBQ Chicken Soup
Get all your favorite bbq flavors with this easy Crock Pot BBQ Chicken Stew. Chicken, black beans, corn and bbq sauce combine to make a delicious dinner.
Servings 8 servings
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Ingredients
For the soup:
- 2 pounds chicken breasts about 3 large chicken breasts
- 2 cups bbq sauce
- 32 ounces chicken stock
- 15 ounces black beans 1 can, rinsed and drained
- 15.25 ounces corn 1 can, drained
For topping:
- sour cream
- cheddar cheese
- sliced onion
- jalapeño slices
- cilantro
Instructions
- Spray the crock pot sides with cooking spray and place the chicken breasts in the bottom. 2 pounds chicken breasts
- Cover the chicken breasts with 2 cups of your favorite bbq sauce. Pour chicken stock over the top. 2 cups bbq sauce, 32 ounces chicken stock
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Shred the chicken using two forks and then add the black beans and corn. Stir to mix. 15 ounces black beans, 15.25 ounces corn
- Cover and cook for an additional 30 minutes to heat through.
- Serve in a bowl with sour cream and cheddar cheese on top, if desired. It's delicious served with crusty bread or tortilla chips.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the soup serving 8, with 1 serving being ⅛ of the soup (without toppings). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 428g | Calories: 415kcal | Carbohydrates: 57g | Protein: 34g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1031mg | Potassium: 1011mg | Fiber: 7g | Sugar: 28g | Vitamin A: 343IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg
Thank you for letting me share this recipe 🙂