Taste of Home
Slow Cooker Southwestern Chicken Soup
TOTAL TIME: Prep: 10 min. Cook: 7 hours
YIELD: 10 servings (2-1/2 quarts).
Here’s the perfect recipe for a busy week, because the slow cooker does most of the work for you! —Harold Tartar, West Palm Beach, Florida
Ingredients
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1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
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1 tablespoon canola oil
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 package (16 ounces) frozen corn, thawed
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 medium onion, chopped
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1 can (4 ounces) chopped green chiles
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1-1/2 teaspoons seasoned salt, optional
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1 teaspoon ground cumin
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1/2 teaspoon garlic powder
Directions
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1.
In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
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2.
Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts
1 cup: 143 calories, 3g fat (1g saturated fat), 31mg cholesterol, 364mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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