Spicy Barbecue Chicken Soup

Yield: 8 servings (serving size: about 1 1/2 cups soup and 1 tablespoon sour cream)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 277
  • Fat: 6.0g
  • Saturated fat: 2.2g
  • Protein: 17.4g
  • Carbohydrate: 37.2g
  • Cholesterol: 44mg
  • Iron: 2.5mg
  • Sodium: 987mg
  • Calories from fat: 19%
  • Fiber: 4.6g
  • Calcium: 101mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Barbecue Chicken Soup Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy