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Ingredients
Scale
- 1 teaspoon olive oil
- ½ medium onion (85 g), diced
- 1 medium carrot (55 g), diced
- 1 bell pepper (85 g), diced (any color)
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 cups low-sodium chicken stock
- 12 ounces cooked chicken, shredded or diced
- 1 cup frozen corn
- ½ cup barbecue sauce
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, carrot, and bell pepper until softened (3-4 minutes).
- Add minced garlic, salt, black pepper, and red pepper flakes; stir for 30 seconds.
- Pour in chicken stock; cover and bring to a boil, then simmer for 5 minutes.
- Stir in cooked chicken and frozen corn, bring back to a boil.
- Mix in barbecue sauce and adjust seasoning, then heat through.
- Serve immediately with optional garnishes.
Notes
Use rotisserie chicken for quicker prep.
Customize spice levels according to preference.
Feel free to swap vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 5
- Sodium: 500
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 4
- Protein: 17
- Cholesterol: 50