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Jennifer-Quit
Member

Mexican Chicken Soup Recipe

12 oz boneless chicken breast - cooked and diced

3 cups Swanson Chicken Broth

28 oz can of diced tomatoes

15 oz can of black beans - rinsed and drained

8.75 oz can of whole kernel corn - drained

Mix all together, season to taste with salt, red and black pepper, chili powder,  cumin, and powdered roux.    Simmer and enjoy!

Makes about 8 - 1 cup servings at Zero points each!  Quick and easy dish!  

1 Reply
CommunityAdmin
Community Manager
Community Manager

@Jennifer-Quit  Thanks this sounds quick and simple. I'll just have to 4X or more the recipe to feed everyone. 🙂 

EX Community Admin Team
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