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Southwestern Chicken Soup

 Southwestern Chicken Soup
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 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 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. Yield: 10
  • servings.
Nutritional Facts: 1 cup (prepared with reduced-sodium broth and without seasoned salt) equals 144 calories, 3 g fat (trace saturated fat), 33 mg cholesterol, 350 mg sodium, 15 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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Southwestern Chicken Soup (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.