So have you ever had California Pizza Kitchen's BBQ Chicken Salad? It brings me back to my college days when my roommate and I would split a BBQ Chicken Salad and a Tostada Pizza then PIG out! Those were the days right? Anywho, here is a lighter version of the college staple in a soup, and it even passed the man test, plus it was SUPER easy!
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn with peppers, drained
2 12 oz cans Swanson’s Chicken, drained or I a store-bought roasted chicken breast shredded
1 1/2 Cups Chicken Broth
1/2 Cup BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt
1/2 Cup fresh cilantro leaves, chopped
Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro.
Recipe and photo via