2chicken breastscooked and shredded (about 3 cups)
1cansweet corn, drained15.25 ounce
1candiced tomatoes14.5 ounce
2cupschicken broth
1teaspoonkosher salt
¼teaspoonblack pepper
⅔cupBBQ sauceuse your favorite variety
½cupred oniondiced
¼cupcilantrosnipped
1cupmozzarella cheeseshredded
2Tablespoonscilantrosnipped, for garnish
For the Pizza Crust dippers:
1packageBetty Crocker Pizza Crust mix6.5 ounce
½cupwater
2Tablespoonsolive oil
1teaspoongarlic salt
1teaspoonitalian seasoning
Instructions
For the soup, add chicken, corn, tomatoes, broth, salt, pepper, bbq sauce, red onion and 1/4 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 1/2 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!
Notes
Use rotisserie chicken. Grab a cooked chicken from the grocery store to make this soup recipe even easier. Or use our shredded chicken recipe!
Storing soup. Transfer leftover soup to an airtight container. Store refrigerated and enjoy reheated within 3 days.
Storing pizza crust dippers. Wrap in foil or plastic wrap. Store at room temperature and enjoy within 2 days. I like reheating them in the toaster oven before serving.