BBQ Chicken Soup with Cornbread Croutons
This BBQ Chicken Soup is packed with shredded chicken, plump corn kernels, smoky fire roasted tomatoes, hearty pinto beans, and tangy BBQ sauce and topped with crunchy cornbread croutons.
Ingredients
- ½ tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 ½ cups cooked and shredded chicken
- 1 (15-ounce) can fire roasted tomatoes
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 ½ cups frozen corn
- 1 (32-ounce) box chicken broth
- 1 cup Stubb's Sweet Heat Bar-B-Q Sauce
- 1 tablespoon Stubb's Bar-B-Q Spice Rub
- ½ teaspoon each Kosher salt and black pepper, or to taste
- 2 cups store bought or homemade cornbread, cut into 1-inch pieces
Instructions
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For BBQ Chicken Soup: Heat olive oil in a large pot over medium-high heat. Add onion and sauté until translucent, about 5-7 minutes. Add garlic and sauté for an additional 30 seconds to 1 minute. Stir in chicken, tomatoes, beans and corn. Add broth, Stubb's Sweet Heat Bar-B-Q Sauce, Stubb's Bar-B-Q Spice Rub, salt and black pepper; stir to combine.
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Bring soup to a boil. Boil for 4-5 minutes, then reduce heat to low and simmer for 10-15 minutes. Taste and adjust seasonings, if needed. Serve topped with cornbread croutons.
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For Cornbread Croutons: Preheat oven to 400 degrees Place cornbread on a large baking sheet. Bake croutons in preheated oven for 12-15 minutes, or until golden brown and crispy. Serve warm croutons on soup or cool and store croutons in an air tight container.