Southwestern Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 10 |
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This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips |
1 to 2 tablespoons canola oil |
2 cans (14-1/2 ounces each) chicken broth |
1 package (16 ounces) frozen corn, thawed |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 can (4 ounces) chopped green chilies |
1-1/2 teaspoons seasoned salt, optional |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
Directions:
1. In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving. Yield: 10 servings.
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