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Skinny Chicken Taco Soup

Kim Lee
  • 15 minutes
  • Serves 6

INGREDIENTS

2 1/2 cups

Chicken, cooked

1 15 ounce can

Black beans

1 tsp

Garlic powder

1 15 ounce can

Kidney beans, red

1 15 ounce can

Mexican or southwest-style corn

1 tsp

Onion powder

1 tsp

Oregano, dried

2 tsp

Parsley flakes, dried

1 28 ounce can

Tomatoes in their, juices

1 1/2 cups

Chicken broth, low-sodium

2 tbsp

Chili powder

1 tsp

Kosher salt

1/2 tsp

Pepper, ground

2 tsp

Cumin, ground