Hearty BBQ Chicken Soup (Printable Version)

Tender chicken and smoky BBQ sauce combine with veggies and beans for a hearty bowl.

# Ingredients Required:

→ Proteins

01 - 680 g chicken breast, cut into bite-sized pieces

→ Spices and Seasonings

02 - 1 tsp garlic powder
03 - 1 tsp smoked paprika
04 - 1 tsp dried oregano
05 - ½ tsp salt
06 - ¼ tsp ground black pepper

→ Vegetables

07 - 1 medium onion, diced
08 - 1 medium carrot, diced
09 - 1 medium red bell pepper, diced
10 - 2 large garlic cloves, roughly chopped
11 - 200 g sweetcorn, drained and rinsed
12 - ½ cup fresh parsley, roughly chopped

→ Legumes

13 - 400 g pinto beans, drained and rinsed

→ Liquids

14 - 1 cup (240 ml) BBQ sauce
15 - 960 ml chicken stock
16 - 2 tbsp olive oil, divided

# Guide to Cooking:

01 - In a bowl, toss chicken pieces with garlic powder, smoked paprika, oregano, salt, and black pepper until evenly coated.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove from pot and set aside.
03 - Add the remaining tablespoon of olive oil to the pot. Sauté onion, carrot, and red bell pepper for 5 minutes until softened.
04 - Stir in chopped garlic and cook for 1 minute until fragrant.
05 - Return chicken to the pot and pour in BBQ sauce, stirring to incorporate.
06 - Add pinto beans, sweetcorn, and chicken stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
07 - Stir in fresh parsley, adjust seasoning to taste, and serve hot. Optional garnishes include chopped red onion and extra parsley.

# Extra Suggestions:

01 - Adjust the BBQ sauce quantity to suit your taste. For added heat, include cayenne pepper or diced jalapeño. Garnish with red onion, fresh parsley, or sour cream if desired.

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