Monterey Chicken Soup is quick and simple to prepare. Tangy BBQ sauce, tender chicken, smoky bacon, and creamy Monterey Jack cheese combine for a comforting soup the whole family will enjoy.
Why I love this recipe
This easy soup uses just six ingredients, takes eight steps, and is ready in about 25 minutes.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Chicken Monterey Soup
- Pro Tips
- You may also enjoy
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Substitutions
Swap the Monterey Jack for cheddar, Colby Jack, or mozzarella for a different flavor and melt profile.
Use diced fresh tomatoes instead of jarred roasted red peppers if you prefer a fresher taste.
Shredded rotisserie chicken works well — add the pre-cooked chicken when you add the broth in step 6.
How to make Chicken Monterey Soup
Step 1 – Arrange bacon on a baking sheet and bake at 425°F (220°C) for about 15 minutes, until crisp.
Step 2 – While the bacon cooks, dice the chicken into bite-sized cubes on a cutting board.
Step 3 – Drain the roasted red peppers and dice them into bite-sized pieces.
Step 4 – Heat a 2-quart Dutch oven or a large saucepan over medium-high heat.
Step 5 – Lightly coat the pot with non-stick spray and cook the chicken pieces until browned on all sides.
Step 6 – Stir in the chicken broth, BBQ sauce, diced roasted red peppers, and shredded Monterey Jack. Bring the soup to a simmer and cook for about 10 minutes to blend the flavors and melt the cheese.
Step 7 – Remove the bacon from the oven, let it cool slightly, then crumble into small pieces.
Step 8 – Ladle the soup into bowls and top with crumbled bacon, extra Monterey Jack, and a sprinkle of diced green onion if desired.
Pro Tips
Keep leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently on the stove so the cheese stays creamy.
You may also enjoy
- Chicken Piccata Soup Recipe
- 5 Ingredient Monterey Chicken Casserole
- Chicken Broccoli Cauliflower Pasta
- Chicken Nugget Spaghetti
- Broccoli Cheese Soup
- Garlic Tortellini Tuscan Soup
- Mexican Street Corn Chicken Bowl
- Cavatappi Chicken Pasta
Zona Cooks and Zona’s Lazy Recipes
Monterey Chicken Soup Recipe
Equipment
- large baking sheet
- cutting board
- medium saucepan or Dutch oven
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 peppers, drained
- 1 cup shredded Monterey Jack cheese
- Optional: 2 green onions, diced
Instructions
- Place bacon on a baking sheet and bake at 425°F for about 15 minutes until crisp.
- Dice the chicken into bite-sized cubes.
- Drain and dice the roasted red peppers.
- Heat a 2‑quart Dutch oven or large saucepan over medium-high heat.
- Spray the pot with non-stick spray and brown the chicken on all sides.
- Add chicken broth, BBQ sauce, roasted red peppers, and Monterey Jack. Bring to a simmer and cook about 10 minutes.
- Remove bacon, let cool slightly, and crumble into pieces.
- Serve soup topped with crumbled bacon, extra cheese, and diced green onion if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently on the stovetop.
Nutrition
Hi there — I’m Zona House. I love creating simple, satisfying recipes that make cooking enjoyable.
My goal is easy, delicious meals you can share with family and friends. Eat, drink, and savor every moment!
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