Southwestern Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is the perfect recipe to make when you're short on time because the slow cooker does most of the work for you!—Harold Tartar, West Palm Beach, Florida Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cut into thin strips |
1 tablespoon canola oil |
2 cans (14-1/2 ounces each) reduced-sodium 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 chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving. Yield: 10 servings (2-1/2 quarts).
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