So the other day I made this soup. And it was really, really good. So I wanted to tell you about it, but I didn’t really know exactly what to say (other than that it’s really, really good), so instead I started googling stuff about soup and just ended up watching this video about fifteen times. And now I’ve got “SOUP there it is! SOUP there it is!” playing on repeat in my head. It’s possible I don’t 100% have my life together.
[And now there’s a new one!]
Think what you want about Justin Timberlake — actually, scratch that, if you don’t like Justin Timberlake I think you’re pretty solidly wrong — but watching him dance in shiny white tights with comically large shoes while wearing a giant cup of soup…well, it’s just a delight.
Also delightful is this soup. It sounds weird to put a whole bunch of BBQ sauce in a pot of soup, doesn’t it? Well. Do it anyway.
1 tbsp olive oil
1/2 cup finely chopped red onion
2 tbsp minced garlic
2 chicken breasts, poached and shredded
1 (11-oz) can Mexi-corn, drained
1 1/2 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
1/2 cup of your favorite BBQ sauce
salt and pepper to taste
1/4 tsp garlic salt
1 cup shredded mozzarella cheese, for topping
1. Heat olive oil in medium pot over medium high heat. Add onion and sauté until soft, about 5 minutes. Add garlic; sauté another 30 seconds. Add chicken and corn; stir to combine.
2. Add broth, cilantro, BBQ sauce, salt and pepper, and garlic salt. Stir to combine, then reduce heat to low and simmer about 10 minutes. That’s it!
3. Serve soup with shredded mozzarella and more cilantro, if desired.
So good! This had a really interesting BBQ-y flavor, and I liked how the chicken/corn/cilantro-to-broth ratio was pretty high. One big note — these measurements definitely only make enough for two hungry people, so if you’re feeding more than 2, you’ll want to double or triple this.