Dinner in 30 minutes with this easy BBQ Chicken Pizza Soup!
For the Soup:
2 chicken breasts, cooked and shredded (about 3 cup)
1 can (15.25oz) sweet corn, drained
1 can (14.5oz) diced tomatoes
2 cup chicken broth
1 tsp kosher salt
¼ tsp black pepper
⅔ cup BBQ sauce (use your favorite variety)
½ cup red onion, diced
¼ cup cilantro, snipped
1 cup mozzarella cheese, shredded
2 Tbsp cilantro, snipped, for garnish
For the Pizza Crust dippers:
1 package (6.5oz) Betty Crocker Pizza Crust mix
½ cup water
2 Tbsp olive oil
1 tsp garlic salt
1 tsp italian seasoning
For the soup, add chicken, corn, tomatoes, broth, salt, pepper, bbq sauce, red onion and ¼ cup snipped cilantro to a large soup pot. Cover and simmer on medium-low heat for about 25 minutes, stirring occasionally.
While soup is cooking, combine pizza crust mix with ½ cup water in a bowl. Using a wooden spoon, stir until combined. Dough will be sticky. Press with the palm of your hand onto a large round pizza stone (until it's about 12inch around). Drizzle with olive oil and sprinkle with garlic salt and Italian seasoning. Bake in a 450 degree oven for about 15 minutes. Remove and cut into bite sized pieces.
When ready to serve, sprinkle mozzarella cheese and snipped cilantro on soup. Add pizza crust dippers and enjoy!