INGREDIENTS
1 serving
cream of chicken soup
500 gs
skinless boneless chicken thighs
1
onion
4 cloves
garlic
1/4 tsp
salt and pepper
1
bay leaf
900 mls
reduced sodium chicken broth
1 cup
water
1 cup
salsa
1 tsp
oregano
1 1/2 tsps
chili powder
1 tsp
cumin
1 cup
frozen corn
1/4 cup
almond butter