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.
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.
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.