When you’re looking for a quick and simple dinner, this is the one recipe you need to keep in your weekly rotation.
I don’t know about you, but the whole “summer cold” thing is something that my husband and I seem to battle each year.
It’s totally a bummer, because the weather is nice and warm outside, but we can only bring ourselves to move from the bed to the couch, and back again. All we want to do is be outside enjoying the sunshine, but alas, we will stay inside.
To get on the other side of this summer cold and get us back out into the world, I am making this barbecue chicken soup at almost every single opportunity I have to do so.
An easy soup recipe is just the thing to cure a cold, but it’s also the ideal solution for a weeknight meal when you want to get dinner on the table quickly.
This recipe is so ridiculously simple to bust out, you will feel like you are being tricked or something. With each richly flavored bite, you will think, “How did this not take me all day to make?!”
Everyone else will just be happily slurping away, none the wiser that you got it wrapped up in less than 30 minutes.
Cozying up to a bowlful is so satisfying, and it’s ideal for making during the summer because it has fresh pops of sweet corn in every spoonful. When the season comes to a close, frozen corn still makes a delicious substitute.
This is also a great idea for using up leftovers. Any time when I have leftover chicken, I am always reaching for this easy recipe. It calls for shredded cooked poultry, so you could use the rest of that rotisserie chicken that you have lingering in the fridge, or turkey after a big Sunday meal.
You can even use shredded pork, if you have some left over from a previous night’s dinner.
A recipe like this really transforms the meat into something new that is juicy and fantastically flavorful.
The best part of this recipe is that you can use any type of barbecue sauce you want for it. If you want to shake things up, I encourage you to think about branching out.
When I want a little twist, I love a spicy sweet sauce, a chipotle version, or even a smoky hickory option to impart more flavor. It’s great for clearing the sinuses, too!
Nothing is more comforting that this recipe, and I hope our summer colds will be kicked as soon as possible after eating heaping portions of it.
Whether you are aiming to serve a big crowd, or trying to cure a cold, this is the recipe to reach for, without question. Since it’s so hearty, it’ll keep you full and satisfied.
Top it all off with some tortilla chips for crunch, and shredded cheddar cheese for a savory, smooth, melty addition. Finally, sprinkle some fresh cilantro over the top to lighten up every bite with a hint of freshness.
To check out other suggested toppings for this recipe, keep reading through to the end of the article. I’ve outlined some of my favorites below.Print
Barbecue chicken soup is a recipe that can be on the dinner table in less than 30 minutes – which is pretty much the best thing in the world.
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 2 cups fresh or frozen corn kernels
- 2 chicken breasts, cooked and shredded (about 2 lbs)
- 2 1/2 cups chicken stock
- 1 cup barbecue sauce
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1–2 tsp chopped fresh cilantro, to taste
- Shredded cheddar cheese
- Crushed tortilla chips
- Chopped fresh cilantro
- 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.
Nutritional information below does not include optional toppings.
- Category: Soup
- Method: Stovetop
- Cuisine: Dinner
Keywords: barbecue chicken, barbecue chicken soup, barbecue sauce, chicken
Cooking By the Numbers…
Step 1 – Mince Garlic, Shred Chicken, Chop Cilantro, and Measure Remaining Ingredients
Peel and mince one clove of garlic.
Shuck the corn, and cut the kernels from the cobs.
If you are using frozen corn, be sure to defrost and drain the kernels. You can also use canned corn. Just make sure to drain and rinse the kernels with cold water in a colander.
Shred the cooked chicken, if you haven’t already.
Chop enough cilantro leaves until you have 1-2 teaspoons total.
Measure out all of the remaining ingredients as listed.
Step 2 – Make the Soup
Add the olive oil to a Dutch oven or stock pot over medium heat.
Once it’s hot, add the garlic and saute for about 30 seconds, until fragrant.
Stir in the corn, chicken, chicken stock, barbecue sauce, cumin, salt, and pepper.
Bring the mixture to a boil, stirring occasionally. Reduce the heat to a simmer. Cook for about 10 minutes.
Stir in the cilantro just before serving. If you’re not a fan, you can omit this ingredient, or substitute fresh chopped parsley or chives instead.
Serve warm with extra cilantro, cheese, and tortilla chips, if desired.
Toppings Make Everything Better
If you like toppings, you might want more than the standard tortilla chips, shredded cheddar cheese, and chopped cilantro.
Here’s a list of other toppings that I love to pair with this soup:
- Cornbread or flour tortillas
- Chopped avocado
- Hot sauce (if you like it spicy)
- Crispy chopped bacon
- Freshly chopped tomatoes
What are your favorite toppings to pair with a soup recipe like this one? Tell us in the comments below, and be sure to rate the recipe as well.
If you’re a soup fan, don’t forget to check out these delicious options from Foodal:
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 30, 2013. Last updated: August 20, 2019 at 12:03 pm. With additional writing and editing by Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.