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Southwestern Chicken Soup

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

In a large skillet, saute the chicken in oil until lightly browned.

Printed from tasteofhome.com Jul 25, 2008

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Southwestern Chicken Soup cont.

Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the
remaining ingredients. Cover and cook on low for 7-8 hours. Stir
before serving.

Yield: 10 servings.