BBQ Chicken Soup
2 teaspoons olive oil
1 small onion, diced
1 bell pepper, diced (you can use all of one color, or do like I did and use half of two colors - I used green and orange)
1-2 cloves of garlic, minced
1 1/2 cups cooked shredded chicken
1 cup frozen corn kernals
1 1/2 cups reduced sodium chicken broth
1/2 cup BBQ sauce
Heat your oil in a medium sized saucepan. Cook your onion and bell pepper over medium heat until soft, about 5 minutes. Add the garlic and corn and cook another 1 minute. Add the chicken, broth, and BBQ sauce. Bring to a simmer and cook 5-10 minutes or until you're starving and can't wait anymore.
Garnish with cilantro or parsley, if desired. Serves 2 (but would be super easy to double for a larger family).
Adapted from www.Picky-Palate.com
Printed at www.CrazyforCrust.com.