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Salsa Verde Chicken Soup

Briana Thomas
  • minutes
  • Serves 12 to 14

INGREDIENTS

2 1/2 lb

Chicken tenders or chicken breast

2 15.5 ounce cans

Black beans

2 cups

Cauliflower, cooked

1/2 cup

Cilantro, loosely packed fresh

1 cup

Corn

2 tsp

Garlic

1/2 tsp

Garlic powder

1

Limes, Fresh zest and juice from small

1

Onion, large

2 cups

Spinach, fresh

1 10 ounce can

Tomatoes with chilies

1 tbsp

Chicken bouillon

1 16 ounce can

Refried beans, fat free

1/2 tsp

Chili powder

1/2 tsp

Curry powder

1/4 tsp

Lemon pepper

1/4 tsp

Paprika

1

Salt

1/2 tsp

Cumin

5 cups

Water