Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Southwestern Chicken Soup

  • 10 Servings
  • Prep: 10 min.
  • Cook: 7 hours

“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."
—Harold T., West Palm Beach, Florida


  • 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. 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.


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