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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it's satisfying and fuss-free. -Penny Peronia West Memphis, Arkansas Ingredients:
1 large onion, chopped |
1 tablespoon canola oil |
2 garlic cloves, minced |
1-1/4 pounds boneless skinless chicken breasts, cooked and cubed |
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained |
3 cans (7 ounces each) white or shoepeg corn, drained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
3 cups water |
1 can (4 ounces) chopped green chilies |
2 tablespoons lime juice |
1 teaspoon lemon-pepper seasoning |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chilies, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. Yield: 12 servings (3 quarts).
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