Ingredients
The following ingredients have 8 Servings
- 2 pounds boneless, skinless chicken thighs and/or breasts
- 4 cloves garlic (minced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly ground black pepper (to taste)
- 8 cups low-sodium chicken broth or stock
- 1 1/2 cups barbecue sauce
- 2 cups frozen corn (thawed)
- 1 (15-ounce) can Navy beans (rinsed & drained)
- 1/2 cup cilantro leaves (chopped, plus additional for garnish)
- Shredded mozzarella cheese
- Red onion (finely sliced or diced)
- Tortilla chips (crushed)
Instruction
- Arrange chicken pieces in the bottom of a large soup pot. Add garlic, garlic powder, onion powder, and pepper. Carefully pour the chicken broth and BBQ sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
- Remove the chicken pieces from the broth. Add the corn, Navy beans, and cilantro and bring to a gentle simmer. In the meantime, shred or cut the chicken into chunks, discarding any fat.
- Return the chicken meat to the pot and adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with mozzarella cheese, red onion, additional cilantro, and crushed tortilla chips, as desired.
