Soup’s on

I have an important question to ask you:

Is it possible for anything with barbecue sauce to not taste good?

Glad we can agree on that as I’m about to share with you tonight’s dinner – a dinner that was completely tasty and satisfying – which included that very ingredient.

Meet the BBQ Chicken Pizza Soup. I found the recipe on Picky Palate and knew immediately that it would be perfect for Mark and me, especially when served with a side of cornbread. (In the future, I’d also serve it with a side salad with black beans, roasted red peppers and ranch dressing. Just sayin’.)

BBQ Chicken Pizza Soup

Adapted from Picky Palate

2 teaspoons canola oil

1 medium onion, diced

3 cloves garlic, minced

1 (11-ounce) can fiesta corn (“fiesta” means green and red peppers are in the mix)

1 pound cooked chicken breast, shredded (I poached mine but this would be a good use for leftover rotisserie chicken!)

1/3 cup to 1/2 cup barbecue sauce

3 cups chicken stock

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic salt

1/4 cup chopped cilantro

Shredded monterey jack cheese, for serving

In a Dutch oven, heat oil over medium to medium high heat. Add onions and saute for 5 minutes or until soft. Add garlic, corn and chicken; stir to combine. Next up are the remaining ingredients (except the cheese). Simmer it together for 5 minutes, or until your husband remembers to set the table. Serve with shredded cheese on top and enjoy while watching season two of “Sex and the City.”