- 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 chilies
- 1-1/2 teaspoons seasoned salt, optional
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
- Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving. Yield: 10 servings (2-1/2 quarts).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Slow Cooker Southwestern Chicken Soup
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Very easy recipe to throw together though it took me longer than the ten minutes of prep stated. I used partially thawed chicken breasts and found that it was much easier to slice thin strips than when slicing chicken that was completely thawed. To save calories and cut fat I did not use any canola oil but instead sprayed the pan with nonstick cooking spray. There was enough moisture in the partially frozen chicken that it compensated for the lack of oil. I had also diced the peppers ahead of time so that all I had to do when mixing ingredients was dump it in the slow cooker. Taste was pretty mild for a southwestern flavor. I served the soup with whole wheat tortilla strips that I baked in a 350 degree oven for about 6 minutes until they were crisp and golden. My husband added shredded cheese to his soup and liked it. This is a healthy, easy soup that I will definitely make again. I may sprinkle chopped cilantro on top to garnish and kick up the flavor and add a dollop of fat free or low fat sour cream to each serving next time. If you like spicier flavors, try adding a dash or two of hot sauce.