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
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.
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. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com.