Barbecue chicken soup -- a winner!

I love soups in the winter! My husband is ok with them, but is not totally excited about them. When I told him that I had made barbecue chicken soup for dinner, he told me right away that it did not sound the least bit appealing to him. And yes, he is always completely honest about my cooking and I don't take it personally; I like to try new recipes and half the time they are just not as good as they sound. But this time, he thought it tasted a lot better than it sounded! Yay! I substituted chicken I got at my Farmer's Market for the canned stuff because chicken in a can just sounds gross to me! I also thought sharp cheddar cheese made it even better. And be sure to read the label when buying barbecue sauce or you will be drowning in HFCS. Many thanks to Pinterest and Picky Palate for such a great recipe!

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 Tablespoons fresh minced garlic

11 oz can corn with peppers, drained (I use frozen organic corn to stay away from BPA and GMO's)

2 12 oz cans Swanson’s Chicken, drained (I used cooked and shredded chicken from our local farmer's market)

1 1/2 Cups Chicken Broth

1/2 Cup BBQ Sauce

1/2 teaspoon kosher salt (I used unrefined sea salt)

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon Lawry’s Garlic Salt (I used a natural msg-free garlic salt I got from WFN)

1/2 Cup fresh cilantro leaves, chopped

(I added cheddar cheese on top!)

1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve. Garnish each bowl with a fresh sprig of cilantro. (I added cheddar cheese as well!)