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!
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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
- baking sheet
- cutting board
- 2-quart Dutch oven or saucepan
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.
Step 3 – Drain the roasted red peppers and dice into bite sized pieces.
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.
Step 6 – Add in the chicken broth, BBQ sauce, roasted red peppers, and Monterey Jack cheese. Cook for about 10 minutes.
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.
Pro Tips
Store leftover Monterey Chicken Soup in an airtight container in the fridge for 4-5 days.
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Monterey Chicken Soup
Equipment
Ingredients
- 4 slices bacon
- 1 pound boneless skinless chicken thighs (or breasts)
- 2 cups chicken broth
- ½ cup BBQ sauce
- 12 ounce jar roasted red peppers
- 1 cup shredded Monterey Jack cheese
- Optional – 2 green onions (diced)
Instructions
- 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.
- At the same time, on a cutting board, dice the chicken into cubes.
- Drain the roasted red peppers and dice into bite sized pieces.
- Heat a 2 quart Dutch oven (or large saucepan) over medium-high heat.
- Spray the Dutch oven with non-stick cooking spray and cook the chicken pieces until just browned on all sides.
- 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.
- Remove the bacon from oven and allow to cool slightly and crumble into small pieces.
- 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.
Nutrition
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!