Spicy Barbecue Chicken Soup



8 servings (serving size: about 1 1/2 cups soup and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 277
Fat 6.0 g
Satfat 2.2 g
Protein 17.4 g
Carbohydrate 37.2 g
Cholesterol 44 mg
Iron 2.5 mg
Sodium 987 mg
Caloriesfromfat 19 %
Fiber 4.6 g
Calcium 101 mg


Cooking spray
1 cup chopped onion (about 1 medium)
2 tablespoons chili powder
1 teaspoon curry powder
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeño pepper, minced
2 cups fat-free half-and-half
2 cups chopped cooked chicken
1 cup spicy barbecue sauce (such as KC Masterpiece)
2 (15-ounce) cans black beans, rinsed and drained
2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium tomato soup, undiluted
1 (14-ounce) can fat-free, less-sodium chicken broth
1/2 cup reduced-fat sour cream


Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; sauté 4 minutes or until tender, adding water, 1 tablespoon at a time, to prevent scorching, if necessary. Stir in half-and-half and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until thoroughly heated. Ladle soup into bowls; top with sour cream.