Southwestern Chicken And Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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SOUTHWESTERN CHICKEN AND POTATO SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Grossman Estate in Greenville, Texas in 1996. Ingredients:
3/4 pound boneless skinless chicken breast cut into 1” cubes |
3 small sweet potatoes peeled and cut into 1 inch cubes |
1 large white onion chopped |
29 ounce can tomatoes with chilies and juice |
14-1/2 ounce can chicken broth |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1-1/2 cups frozen corn kernels not thawed |
Directions:
1. Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a large crock pot. Cover and cook on low 6 hours then stir in corn then cover and cook on high 30 minutes.
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