18 February 2012

Barbecue Chicken Soup


I've got another great soup recipe to share with you today.  Remember how I mentioned in an earlier post how much I love soups that can be made by dumping the ingredients into a soup pot and heating it up?  They are great because they are literally hardly any more work than opening up a can, but the taste is beyond compare.  It's so easy to throw together a homemade soup.  Here's another one of these "dump and heat up" soups that I came up a few months ago.  The inspiration came from Blog is the New Black, but I ended up changing it quite a bit to suit my tastes and to make it easier.


Barbecue Chicken Soup


Ingredients:
2 cups cooked chicken breast, shredded
1 (15 oz.) can corn, drained
1 cup canned baked beans
3½ cups chicken broth
½ cup barbecue sauce
Salt, as needed
Shredded Monterey Jack cheese
Fresh cilantro, finely chopped


Directions:
Place chicken, corn, beans, broth, and barbecue sauce in a soup pot.  Bring to a boil, then reduce heat and simmer for a few minutes.  Taste for seasoning, adding salt if necessary.


Ladle into bowls.  Top with shredded cheese and cilantro.

Makes 4 servings.

Easy, right?  And it's the perfect little taste of summer in winter form!  I love it.  Use your favorite barbecue sauce, but make sure it's not overly sweet.  Our favorite is Sweet Baby Ray's Honey Chipotle, and it's perfect in this soup. 

Last month, I made a soup using the exact same method, but with a different flavor profile.  I had some leftover teriyaki chicken, so I used that, with some matchstick carrots instead of the corn, and teriyaki sauce instead of the barbecue sauce.  That was really good too.  

So the next time you are craving soup but don't feel like spending an hour in the kitchen, try one of these "dump and heat up" soups.  You'll probably never buy another canned soup again!


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8 comments:

Blog is the New Black said...

Glad you enjoyed this! :)

Kristen said...

It's like an entire BBQ chicken dinner in a bowl!  I love this.

feedthebf said...

This sounds like a winner to me!  I've never seen a soup quite like this before =)

Vicki Bensinger said...

This sounds delcious and so simple.  It's one of those dishes that you can toss in a roasted chicken, shredded and dump everything else in.  I bet this is delicious. I'm definitely going to remember this one. 

Jill said...

This was dinner tonight and We loved it!

Reluctant Cook said...

I made this and everyone ate it (probably because there would be no strawberry whipped cream cake without finishing dinner) but I found this to be ridiculously salty.  I miscalculated the bouillon mix for the base so maybe that's why.  We have some left over.  I'm going to add water to taste, never mind salt.

Lesa @ Edesia's Notebook said...

Yeah, adding bouillon would definitely make it too salty. I have never used bouillon. I always use reduced-sodium chicken broth. How salty the soup is also depends on the barbecue sauce you are using. Using no-salt-added canned corn would help too. I hope you try it again.

Lesa @ Edesia's Notebook said...

Sorry for the late reply, but thanks for your comment, Jill! I am so glad you tried it and that you loved it!

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