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.
This recipe is featured in
Everyday Slow Cooker
& One Dish Recipes 2013
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