Mexican Chicken Soup Recipe

Discussion created by Jennifer-Quit-05-01-14 on Jul 27, 2018

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!