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Recipe: Slow Cooker Southwestern Chicken Soup (using chicken breast, tomatoes and corn)

Soups
SLOW COOKER SOUTHWESTERN CHICKEN SOUP

2 cans (14 1/2 oz. each) chicken broth
1 (14 1/2 oz.) can diced peeled tomatoes
1 (4 oz.) can diced green chiles
1 (16 oz.) pkg. frozen corn, partially thawed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
4 skinless, boneless chicken breast halves, partially thawed
1/2 tsp. garlic pepper
1 tsp. ground cumin
Seasoned salt

In a 5-quart electric slow cooker, mix together the broth, tomatoes with their liquid, green chiles, corn, red and green peppers, onion, chicken strips and garlic pepper.

Cover crock pot and cook on the HIGH heat setting 1 hour. Reduce the heat to the LOW setting and continue cooking 3-4 hours, or until the chicken is cooked through and tender.

Stir in the ground cumin and season with seasoned salt to taste. Serve immediately.

Source: The Best Slow Cooker Cookbook Ever by Natalie Haughton
MsgID: 1111369
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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