Inspired by the BBQ Chicken Pizza soup over at Picky Palate
I added more chicken broth and more corn, and kicked out the cilantro for parsley.
Also took out the salt, because it was plenty salty enough.
And added some cheese, because it makes everything better!
This made it more Alisa - friendly. :)
2 tablespoons olive oil
1 small onion, diced
2 tablespoons minced garlic
2 (11 oz) cans mexicorn, drained (corn with green and red peppers)
2 (12 oz) cans chicken, drained (or two boneless skinless chicken breasts, shredded -- or 2 cups cooked chicken)
2 cups chicken broth
1/2 cup BBQ sauce
1/4 tsp black pepper
1/4 tsp garlic salt
2 tbsp parsley flakes
Sharp cheddar cheese for garnish
(Makes 4-6 servings)
Heat the olive oil in a medium pot, on medium heat.
When hot, add the onion, and cook for about 5 minutes, until soft.
Add in the garlic, corn, and chicken, and stir.
Pour in chicken broth, bbq sauce, pepper, garlic salt, and parsley flakes.
Turn the heat up to medium high, and heat until simmering. Turn the heat down to low and simmer until ready to serve.
Top with cheddar cheese.
My review: This tastes like BBQ chicken pizza. So yummy! The BBQ sauce added a great depth of a flavor. I served this with some crusty french bread, as a meal. It was also great that the soup was ready in about 15 minutes. Delicious!