Southwestern Chicken and White Bean Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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After a long day, come home to this savory soup, made in the slow cooker with tender chicken, white beans, sweet corn and salsa. Ingredients:
1 tablespoon vegetable oil |
1 pound skinless, boneless chicken breast, cut into 1-inch pieces |
1 3/4 cups swanson® chicken broth (regular, natural goodness™ or certified organic) |
1 cup pace® thick & chunky salsa |
3 cloves garlic, minced |
2 teaspoons ground cumin |
1 (16 ounce) can small white beans, rinsed and drained |
1 cup frozen whole kernel corn |
1 large onion, chopped |
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
2. Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 1/2-quart slow cooker. Add the chicken.
3. Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.
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