Skip to Content

Monterey Chicken Soup

Monterey Chicken Soup is quick and easy to make. The combination of tangy BBQ sauce, tender pieces of tender chicken, smokey bacon, and creamy Monterey Jack cheese makes this a meal the whole family will love!

Why I love this recipe

This easy chicken soup uses only 6 ingredients, 8 steps, and 25 minutes!

Monterey Chicken Soup in a bowl.
Monterey Chicken Soup

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

Have you seen my Cookbook?

Easy Home Cooking For Two – by Zona Cooks features 60 main dish recipes giving you two months’ worth of simple homemade food that will impress any night of the week. Check Cookbook Price

Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

boneless skinless chicken thighs (or chicken breast)

chicken broth

BBQ sauce

bacon

jarred roasted red pepper

Monterey Jack cheese

optional – green onions

Substitutions

Try using other kinds of cheese like cheddar cheese, Colby Jack cheese, or mozzarella cheese instead of Monterrey Jack cheese.

Swap the jarred roasted red peppers for diced fresh tomatoes.

You can use shredded rotisserie chicken. Just add the pre-cooked chicken during step 6 with the chicken broth.

Equipment used for this recipe

How to make Monterey Chicken Soup

Step 1 – Place the bacon on a baking sheet. Place the baking sheet in the oven and turn on the heat to 425 degrees F. Set a time for about 15 minutes.

Step 2 – At the same time, on a cutting board, dice the chicken into cubes.

chicken diced on a cutting board.

Step 3 – Drain the roasted red peppers and dice into bite sized pieces.

roasted red peppers diced on a cutting board.

Step 4 – Heat a 2 quart Dutch oven (or large saucepan) over medium-high heat.

Step 5 – Spray the Dutch oven with non-stick cooking spray and cook the chicken pieces until just browned on all sides.

cubed chicken thighs cooking in a pan.

Step 6 – Add in the chicken broth, BBQ sauce, roasted red peppers, and Monterey Jack cheese. Cook for about 10 minutes.

chicken soup cooking in a pan.

Step 7 – Remove the bacon from oven and allow to cool slightly and crumble into small pieces.

Step 8 – Serve the soup in bowls and topped with crumbled bacon, extra Monterey Jack cheese and garnish with a sprinkle green onion over the top, if desired.

Monterey Chicken Soup in a bowl.
Monterey Chicken Soup

Pro Tips

Store leftover Monterey Chicken Soup in an airtight container in the fridge for 4-5 days.

You may also enjoy

Chicken Piccata Soup Recipe

5 Ingredient Monterey Chicken Casserole

Chicken Broccoli Cauliflower Pasta

Chicken Nugget Spaghetti

Broccoli Cheese Soup

Yield: 4 Servings

Monterey Chicken Soup

Monterey Chicken Soup in a bowl.

Monterey Jack Chicken Casserole is quick and easy to make with only 5 ingredients, 9 steps, and one pan. The combination of tangy BBQ sauce, tender pieces of chicken, smokey bacon, and rich Monterey Jack cheese makes this a meal the whole family will love!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 slices bacon
  • 1 pound boneless skinless chicken thighs (or breasts)
  • 2 cups chicken broth
  • 1/2 cup BBQ sauce
  • 12 ounce jar roasted red pepper
  • 1 cup shredded Monterey Jack cheese
  • Optional - 2 green onions (diced)

Instructions

  1. Place the bacon on a baking sheet. Place the baking sheet in the oven and turn on the heat to 425 degrees F. Set a time for about 15 minutes.
  2. At the same time, on a cutting board, dice the chicken into cubes.
  3. Drain the roasted red peppers and dice into bite sized pieces.
  4. Heat a 2 quart Dutch oven (or large saucepan) over medium-high heat.
  5. Spray the Dutch oven with non-stick cooking spray and cook the chicken pieces until just browned on all sides.
  6. Add in the chicken broth, BBQ sauce, roasted red peppers, and Monterey Jack cheese. Bring to a simmer and cook for about 10 more minutes.
  7. Remove the bacon from oven and allow to cool slightly and crumble into small pieces.
  8. Serve the soup in bowls and topped with crumbled bacon, extra Monterey Jack cheese and garnish with a sprinkle green onion over the top, if desired.

Notes

  • Store leftover Monterey Chicken Soup in an airtight container in the fridge for 4-5 days.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 461Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 177mgSodium: 1391mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 40g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog and Pin this to Pinterest.

portrait of a blond haired woman.

Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

Skip to Recipe