BBQ Chicken Soup–an easy Instant Pot or slow cooker chicken soup made with tender shredded chicken, ranch-style beans, corn, barbecue sauce and crunchy tortilla chips.
BBQ Chicken Soup
This is such an easy dump-and-go soup recipe! I even used frozen chicken, and there’s no chopping involved, so it was super fast to get into the pot. The flavors totally remind me of BBQ chicken pizza, especially with the barbecue sauce, chicken and cheese. You could easily add extra toppings like diced red onion or cilantro to lean into those pizza flavors even more.
Ingredients/Substitution Ideas
- Boneless skinless chicken thighs–I used frozen. You can also use breasts, although thighs stay a little more tender.
- Garlic–fresh or jarred
- Garlic powder
- Onion powder
- Black pepper
- Chicken broth–or Better Than Bouillon mixed and water
- Barbecue sauce–use your favorite kind. I used Sweet Baby Ray’s. For lower sugar use a low sugar bbq sauce.
- Corn–1.5 cups of frozen corn can be substituted for canned corn.
- Ranch-style beans–keep the liquid! If you can’t find ranch-style beans, seasoned chili beans can work.
- Mozzarella cheese–cheddar, Monterey Jack or a Mexican cheese blend would also be delicious.
- Tortilla chips–Fritos or corn chips would also be really good on top.
Steps
Add chicken, garlic, garlic powder, onion powder, pepper, broth, barbecue sauce, corn and beans to Instant Pot.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Shred the chicken. Ladle into bowls and top with mozzarella and tortilla chips.
Notes/Tips
- Don’t drain the ranch-style beans. The seasoned liquid is part of what flavors the soup.
- Choose a barbecue sauce you love. Since the flavor comes through in the finished soup, this isn’t the place to use a barbecue sauce you aren’t crazy about. For a smokier soup try a hickory or mesquite barbecue sauce.
- Chicken thighs work especially well because they stay moist and tender after pressure cooking or several hours in the slow cooker.
- Cheese options: Mozzarella is mild and creamy, but sharp cheddar, pepper Jack or Monterey Jack would all be great choices.
- What to serve with it: Pair it with cornbread
- Leftovers: Store leftovers in an airtight container* in the refrigerator for 4 days. Freeze the soup in an airtight freezer container for up to about 3 months. Thaw overnight in the refrigerator and reheat, then add fresh toppings.
- Tools:
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Magnetic measuring cups*
- Magnetic measuring spoons*
- Glass measuring cup*
- Ladle*
- Cheese grater*
- Garlic press*
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
BBQ Chicken Soup
- Prep Time: 10 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
An easy Instant Pot or slow cooker chicken soup made with tender shredded chicken, ranch-style beans, corn, barbecue sauce and crunchy tortilla chips.
Ingredients
24 oz boneless skinless chicken thighs
2 garlic cloves, minced
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
3 ½ cups chicken broth
½ cup barbecue sauce
1 (15 oz) can corn, drained
1 (15 oz) can ranch style beans with liquid
- Shredded mozzarella cheese and crushed tortilla chips, for serving
Instructions
Instant Pot Instructions
- Add chicken, garlic, garlic powder, onion powder, pepper, broth, barbecue sauce, corn and beans to Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button or LOW pressure to 10 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Shred the chicken.
- Ladle into bowls and top with mozzarella and tortilla chips.
Slow Cooker Instructions
- Add chicken, garlic, garlic powder, onion powder, pepper, broth, barbecue sauce, corn and beans to slow cooker.
- Cover and cook on low for 4-6 hours.
- Remove the lid and shred the chicken.
- Ladle into bowls and top with mozzarella and tortilla chips.
- Category: Soup
- Method: Instant Pot or Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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