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Slow Cooker Southwestern Chicken Soup

 Slow Cooker Southwestern Chicken Soup
This is the perfect recipe to make when you're short on time because the slow cooker does most of the work for you!—Harold Tartar, West Palm Beach, Florida
10 ServingsPrep: 10 min. Cook: 7 hours


  • 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).
Nutritional Facts: 1 cup equals 143 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 364 mg sodium,

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Slow Cooker Southwestern Chicken Soup (continued)

Nutritional Facts: 15 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.