1/2cupcilantro leaveschopped, plus additional for garnish
Shredded mozzarella cheese
Red onionfinely sliced or diced
Arrange chicken pieces in the bottom of a large soup pot. Add garlic, garlic powder, onion powder, and pepper. Carefully pour the chicken broth and BBQ sauce over the top. Bring to a boil and then reduce to a simmer. Cook, covered, for 10 to 15 minutes or until the chicken is cooked through.
Remove the chicken pieces from the broth. Add the corn, Navy beans, and cilantro and bring to a gentle simmer. In the meantime, shred or cut the chicken into chunks, discarding any fat.
Return the chicken meat to the pot and adjust the seasonings with salt and pepper, to taste. Serve hot, sprinkled with mozzarella cheese, red onion, additional cilantro, and crushed tortilla chips, as desired.
You may use any type of chicken pieces that you prefer. Bone-in and/or skin-on would work fine as well. You may just need to increase the cooking time a bit to make sure it's cooked through. And consequently, you may also have to add a bit of extra broth to make up for extra evaporation from a longer cooking time.
I prefer using a Kansas City-style BBQ sauce that's on the sweeter side, because that's the type of sauce typically associated with BBQ chicken pizza. But feel free to use your favorite type of BBQ sauce.
I quickly thaw my frozen corn by putting it in a colander and running under warm water. You can always toss the corn in the soup still frozen...just plan on a few extra minutes for the soup to heat back up. And if you only have canned corn on hand, you may use that instead (drained).
Instead of Navy beans, you may use another canned white bean such as Great Northern or Cannellini (white kidney) beans. Or if you're feeling really wild and crazy, you could substitute black beans instead!
Cilantro adds another layer of flavor to this soup, but of course, you may leave it out if you don't care for it.