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Slow Cooker Chicken Vegetable Soup Recipe
Slow Cooker Chicken Vegetable Soup Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 8 servings

Ingredients

  • 2 cups chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (10 ounces) frozen corn
  • 1-1/2 cups cubed red potatoes
  • 1 medium onion, chopped
  • 1 medium sweet red or yellow pepper, chopped
  • 1 medium green pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 1 package (22 ounces) Tyson® Grilled & Ready® Fully Cooked Frozen Grilled Chicken Breast Strips
  • 1-1/2 cups fresh baby spinach

Nutritional Facts

1-1/4 cups equals 179 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 766 mg sodium, 20 g carbohydrate, 4 g fiber, 21 g protein.

Directions

  1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. If desired, cut larger chicken strips into bite-size pieces; add to slow cooker.
  2. Cook, covered, on low 8-10 hours or until potatoes are tender. Stir in spinach. Yield: 8 servings (2-1/2 quarts).
Originally published as Slow Cooker Chicken Vegetable Soup in Tyson Grilled & Ready Contest 2013

Nutritional Facts

1-1/4 cups equals 179 calories, 3 g fat (1 g saturated fat), 71 mg cholesterol, 766 mg sodium, 20 g carbohydrate, 4 g fiber, 21 g protein.

Reviews for Slow Cooker Chicken Vegetable Soup

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MY REVIEW
Reviewed Jul. 19, 2014

Review by volunteer field editor: something this good should have been more difficult to make, but it went into the pot with no pre-cooking needed, and 8 hours later, spectacular soup on the table. I made a few minor changes: did not add the can of chopped green chiles because the diced tomatoes I used had green chiles as part of the mix; no spinach because I didn't have any on hand; and I added a bit of brewed coffee to lessen the degree of sweet from the canned tomatoes. And, just a wee bit of barley to thicken just slightly. Very good.

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