Name: Slow Cooker Southwestern Chicken Soup
Prep time: 10 min
Cook time: 420 min
Total time: 430 min
Yield: 1 servings
Cuisine: North America, Mexican, Southwest
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 chiles; 1-1/2 teaspoons seasoned salt, optional; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder

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Slow Cooker Southwestern Chicken Soup

420 min1 servings

Here’s the perfect recipe for a busy week, 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 chiles

1-1/2 teaspoons seasoned salt, optional

1 teaspoon ground cumin

1/2 teaspoon garlic powder

Instructions

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.