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!)