BBQ Chicken Soup with Cornbread Croutons


½ tablespoon olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 ½ cups chicken, cooked and shredded

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 (4 cups)

1 cup Stubb’s Sweet Heat Bar-B-Q Sauce

1 tablespoon Stubb’s Bar-B-Q Spice Rub

½ teaspoon each salt and black pepper, or to taste

2 cups store bought or homemade cornbread, cut into 1-inch pieces


Cooking Instructions:

For 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 saute 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.

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.

For Croutons:

Preheat oven to 400° degrees F. Place cornbread on a large baking sheet. Bake cornbread croutons in preheated oven for 12-15 minutes, or until golden brown and crispy.

This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions[1]. For more recipes by Heather, please visit her website at[2].

  1. Kitchen Concoctions: